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FOR THE DOUGH
-DAK/WELBILT-
2 ts Yeast
3 c Unbleached white flour
1 1/2 ts Salt
1/4 c Sugar
1/2 Stick (2 oz.) unsalted
-butter, softened
1 lg Egg
2 ts Rum extract – optional
3/4 c Milk
HITACHI
1 lg Egg
2 ts Run extract – optional
1/2 Stick (2 oz.) unsalted
-butter, softened
3/4 c Milk
1 1/2 ts Salt
1/4 c Sugar
3 c Unbleached white flour
2 ts Yeast
-NATIONAL/PANASONIC-
2 ts Yeast
3 c Unbleached white flour
1 1/2 ts Salt
1/4 c Sugar
1/2 Stick (2 oz.) unsalted
-butter, softened
1 lg Egg
2 ts Rum extract – optional
3/4 c Milk
ZOJIRUSHI ONLY
1 lg Egg
2 ts Rum extract (optional)
1/2 Stick (2 oz.) unsalted
-butter, softened
3/4 c Milk
1 1/2 ts Salt
1/4 c Sugar
3 c Unbleached white flour
2 ts Yeast
FOR THE SYRUP
1/4 Stick unsalted butter
1/4 c Sugar
2 tb Water
1/4 c Rum
SOURCE; Desserts from your Bread Machine Perfect Every Time by Lora
Brody, copyright 1994, ISBN #0-688-13071-2. MM corrected and added to by
Ursula R. Taylor.
For Dak/Welbilt – program for yeast Or Light Or sweet bread and press
start. While dough in kneading make syrup. At the end of the 2nd knead at
98 minutes, remove dough and lightly grease pan inside the machine. Quickly
divide dough into 32 pcs. 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.
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 pcs. and dippin in
syrup – put in machine and shut the lid and let it finish its cycle.
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.
Lightly grease pan and close the cover. Put dough on lightly floured or
oiled surface. Divide dough into 4 pcs, then divide those into 4 and so on
until you have 32 pcs. NO need to make all exactly the same size – time is
more important – you only have 30 minutes to shape dough. Roll pcs. in your
palms, dip into syrup and place back in machine in layers. When finished
shut lid and press Start.
For the Zojirushi – place all ingredients in machine and program for
Basic White and press Start.
Once the machine starts to knead, set timer for 35 minutes. While dough is
kneading make syrup. When machine finishes kneading – after about 35
minutes – remove pan and then remove dough and divide dough and dividie
into 32 pcs. Don’t fuss over sizes – time is more important. Roll pcs. 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.
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 pcs. 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 that have been dipped in syrup in that and
finish them.
For the syrup: In a small saucepan, melt the butter, then stir in the
sugar and water. Bring to a boil and simmer for 5 minutes. Stir in the rum
and simmer for 5 minutes longer. Remove the pan from the heat and pour the
syrup into a bowl. Let it cool.
Yields
1 Loaf
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