Bailey's Irish Cream Bread

I converted this bread machine recipe to be made by hand and had very good results.

Original recipe (I got it from SOAR):
From Wendy Lockman Mon, 22 Apr 1996

BAILEY'S IRISH CREAM BREAD

1 1/4 c water; very warm
1 pkg yeast
1 c quaker Oats
3 c bread flour
1 t salt
1/3 c honey
2 T Bailey's irish cream ; or to taste

Recipe by: "Aine.McManus" , Gaelic List

Put ingredients in pan in order listed, Select "white bread" setting on machine and press Start. The bread doesn't rise much, but the texture is great.

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Bailey's Irish Cream Bread (by hand)

1 1/3 c water
2 T Bailey's Irish Cream

3 c all purpose flour
1 pkg yeast
1/3 c brown sugar
1 cup quick oats
1/2 t salt

Combine dry ingredients. Add wet ingredients. Mix well with a wooden spoon. Let rise 1 hr. Put dough into a loaf pan which has been wiped with canola oil and floured. The dough will be very elastic. Push it into the corners of the pan with wooden spoon; let it rise 10 minutes more. Bake at 350 degrees F for 40 minutes or until done.

TIPS: I let this rise in the microwave after heating some water in there. It is still a fairly low-rise bread, even though I substituted brown sugar for the yeast-inhibiting honey. It doubled in size from beginning to end, and it was delicious. I added a bit more water than was in the original because my dough was a little dry. I also cut the salt a bit to make it lower in sodium. I really didn't knead this, just mixed it well with a wooden spoon. I don't think it will be necessary to do it any differently, since it was so good!

I took this with me to dinner at a friend's, and the loaf was almost gone at the end of the meal. The leftovers apparently didn't last the night. Good stuff.

meg-leckrone@mailexcite.com

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