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Receta Butter Rum Monkey Bread Abm

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Ingredientes

  • 2 tsp Yeast
  • 3 c. Unbleached white flour
  • 1 1/2 tsp Salt
  • 1/4 c. Sugar
  • 1/2 stk (2 ounce.) unsalted butter, softened
  • 1 lrg Egg
  • 2 tsp Rum extract - optional
  • 3/4 c. Lowfat milk
  • 1 lrg Egg
  • 2 tsp Run extract - optional
  • 1/2 stk (2 ounce.) unsalted butter, softened
  • 3/4 c. Lowfat milk
  • 1 1/2 tsp Salt
  • 1/4 c. Sugar
  • 3 c. Unbleached white flour
  • 2 tsp Yeast
  • 2 tsp Yeast
  • 3 c. Unbleached white flour
  • 1 1/2 tsp Salt
  • 1/4 c. Sugar
  • 1/2 stk (2 ounce.) unsalted butter, softened
  • 1 lrg Egg
  • 2 tsp Rum extract - optional
  • 3/4 c. Lowfat milk
  • 1 lrg Egg
  • 2 tsp Rum extract (optional)
  • 1/2 stk (2 ounce.) unsalted butter, softened
  • 3/4 c. Lowfat milk
  • 1 1/2 tsp Salt
  • 1/4 c. Sugar
  • 3 c. Unbleached white flour
  • 2 tsp Yeast
  • 1/4 stk unsalted butter
  • 1/4 c. Sugar
  • 2 Tbsp. Water
  • 1/4 c. Rum

Direcciones

  1. For Dak/Welbilt - program for yeast Or possibly Light Or possibly sweet bread and press start. While dough in kneading make syrup. At the end of the 2nd knead at 98 min, remove dough and lightly grease pan inside the machine. Quickly divide dough into 32 pieces. No need to make all the same size,speed is more important here. Roll dough between palms to make balls & then dip them in the syrup and put them back into the machine making several layers. Then all are back in machine, shut lid and let it finish.
  2. For Hitachi, place ingredients in machine, program for bread and press start - while kneading make the syrup. When dough is finished 1st rise & had been knocked down (timer is 2:24) remove dough and lightly grease the pan inside the machine. Proceed as above making 32 pieces. and dippin in syrup - put in machine and shut the lid and let it finish its cycle.
  3. For the National/Panasonic - place all in machine, program for Variety Bread and press start. While dough is kneading prepare syrup. When the beeper sounds, remove dough and remove blade as well.
  4. Lightly grease pan and close the cover. Put dough on lightly floured or possibly oiled surface. Divide dough into 4 pieces, then divide those into 4 and so on till you have 32 pieces. NO need to make all exactly the same size - time is more important - you only have 30 min to shape dough. Roll pieces. in your palms, dip into syrup and place back in machine in layers. When finished shut lid and press Start.
  5. For the Zojirushi - place all ingredients in machine and program for Basic White and press Start.
  6. Once the machine starts to knead, set timer for 35 min. While dough is kneading make syrup. When machine finishes kneading - after about 35 min - remove pan and then remove dough and divide dough and dividie into 32 pieces. Do not fuss over sizes - time is more important. Roll pieces. of dough between your palms to make balls - then dip in syrup and place back in pan. Close lid and let it finish it's cycle.
  7. PERSONAL NOTE from Ursula Taylor - folks this doesn't make sense cause I have a Zoji = forget setting the timer - after the 2nd knead and machine stirs down - then take the dough out - and form into 32 pieces. otherwise if you put it back in the machine and it stirs down - after you've formed the balls - the stir down is gonna mess up the shape. Also if you have a finnish pan - put the balls which have been dipped in syrup in which and finish them.
  8. For the syrup: In a small saucepan, heat the butter, then stir in the sugar and water. Bring to a boil and simmer for 5 min. Stir in the rum and simmer for 5 min longer. Remove the pan from the heat and pour the syrup into a bowl. Let it cold.
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