Bread Machine Hot Buttered Rum Loaf

Sorce	compi
Caloric	:1 Serving: Calories 170 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 270 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:1 loaf (1 1/2 lb); 12 slices Bread 1 egg 1 tablespoon rum extract 3 tablespoons butter, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3 tablespoons packed brown sugar 1 1/4 teaspoons salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1 teaspoon bread machine or quick active dry yeast Nutty Topping 1 egg yolk, beaten 1 1/2 teaspoons finely chopped pecans 1 1/2 teaspoons packed brown sugar
Instructions	1. Into 1-cup measuring cup, break 1 egg. Add enough water to measure 1 cup. Measure carefully, placing egg mixture and remaining bread ingredients in bread machine pan in the order recommended by the manufacturer. 2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. 3. In small bowl, mix all topping ingredients. About 40 to 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove baked bread from pan; cool on cooling rack.