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


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.


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.

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