Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        BEV JANSON   (RKFV20A)
     1/3  cup           MILK
   1 1/2  teaspoons     Active Dry Yeast
   1 3/4  cups          BREAD Flour -- plus
   2      tablespoons   BREAD Flour
   6      tablespoons   SUGAR
   8      tablespoons   (1 stick) Unsalted BUTTER
   3                    Eggs
                        -----SYRUP-----
   1      cup           SUGAR
   1      cup           WATER
     1/4  cup           DARK RUM
     2/3  cup           Unsweetened WHIPPED CREAM

Preparation:

1. Scald the milk in a small sauce pan and let cool to room temperature. 2. Add the milk and all remaining ingred. for the baba in the order SUGGESTED by YOUR bread machine manual and process on the basic bread cycle according to the manufacturer's directions. 3. Make a syrup by boiling the sugar and water together in a small saucepan until the mixture is clear. Add the rum and simmer for 1 minute. 4. When the bread cycle ends, remove the warm baba to a deep dish or shallow bowl. Brush the baba with the syrup several times as it cools. Allow the baba to soak up the syrup that collects in the bottom of the dish. Refrigerate until chilled. 5. When cool, slice the baba into wedges and brush them with any remaining syrup if they are not totally moist. Serve with unsweetened whipped cream on the side. (my note to you: I copied the recipe just AS IS from the book. I have not made it. The "2/3 C whipped cream 1 cup" was written just that way. It probably means it is 2/3 C. before whipping and 1 cup after whippin