1 pound loaf:
4 ounces plain yogurt
1/2 banana, mashed 1 ounce chopped dates
1 tablespoon water
2 tablespoons butter
2 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Dipping:
2 tablespoons rum or rum flavouring, vanilla essence or orange juice
3 tablespoons butter, melted
3 ounces sugar
3 ounces soft brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1-1/2 pound loaf:
7 ounces plain yogurt
1 banana, mashed 1 ounce chopped dates
1-1/2 tablespoons water
3 tablespoons butter
3 tablespoons honey
3/4 teaspoon salt
3/4 teaspoon nutmeg
14 ounces bread flour
2-1/4 teaspoons dry active yeast
Dipping:
3 tablespoons rum or rum flavouring, vanilla essence or orange juice
4-1/2 tablespoons butter, melted
4-1/2 ounces sugar
4-1/2 ounces soft brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ground nutmeg
Put dough ingredients in bread tin in order suggested by your bread machine instructions. Or make dough by hand and allow to rise for about 45 minutes. Set for white bread, dough stage. Press Start.
Lightly butter a baking dish. A 10-inch Bundt tin or tube tin works well for both sizes, or use a casserole dish. Stir the rum or other flavouring into the melted butter. In another bowl, mix the sugars, cinnamon and nutmeg, then put about half the sugar mixture in a separate bowl.
When dough is ready, punch down. Roll dough into a thick log and cut into 24 pieces for the smaller loaf, 30 to 36 pieces for the larger loaf. Roll each piece into a ball; it does not need to be perfectly round. Dip each ball in butter-rum mix, then in sugar mix. As the butter drips into the sugar mix, it will become difficult to work with, so add a little sugar mix from the reserve bowl. Layer the sugared balls into the baking pan so they are close but not touching; they need room to rise. With each succeeding layer, place balls so they overlap empty spaces below. When the dough is layered, pour any remaining butter-rum mix and sugar over the loaf.
Cover the baking pan. loosely and put it in a warm place to rise until doubled in volume, about 45 minutes. Or at this point you can put the assembled loaf in the refrigerator, where it will rise very slowly. The next morning, or when you are ready to bake, let loaf return to room temperature and finish rising.
Bake in a preheated 350F oven until bread is lightly browned and a skewer inserted in the bread comes out clean25 to 45 minutess. Invert the bread on to a serving plate, being very careful of any hot syrup that has collected in the bottom of the pan. Let cool just long enough that the sugar syrup is not burning hot, and serve.