Baba Au Rhum
Author/Submitted by: Weight Watchers Magazine, December 1996
egg substitute, frozen,
nonfat dry milk powder,
butter or margarine,
vegetable cooking spray
Combine currants and 2 tablespoons rum in a saucepan; bring to a boil. Cover, remove from heat, and let stand 10 minutes. Drain currants and set aside.
Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add 3 tablespoons sugar, egg substitute, and next 3 ingredients; beat at medium speed of an electric mixer until blended. Add 1 1/4 cup flour, and beat at low speed until smooth. Stir in remaining 1 1/4 cups flour, 1/4 cup at a time, until well combined. Stir in currants and almonds.
Spoon batter into a 6 cup steamed pudding mold coated with cooking spray. Cover with a cloth, and let rise in a warm place (85 oF), free from drafts, 1 hour or until doubled in bulk.
Preheat oven to 350 oF.
Uncover dough; bake at 350 for 35 minutes or until a wooden skewer inserted in center come out clean. Let cool 10 minutes. Remove from mold, and cool on wire rack.
Combine 1/3 cup sugar, 2 1/2 tablespoons water, and remaining 2 tablespoons rum in a saucepan. Bring to a boil; cook until sugar dissolves. Brush over bread. Yield 22 servings.
Note: Bread can also be made in two (13 ounce) coffee cans coated with cooking spray. Spoon dough into cans, cover with plastic lids, and let rise, free from drafts, 1 hour or until 1/2 inch from top of can. Uncover dough; bake at 350 for 40 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes. Remove from cans; cool on wire racks. Glaze as directed above.
Per serving: 1 fat, 1 bread.