Baileys' Irish Cream Bread Recipe
Servings: 1
Ingredients
- 1 1/3 c. water
- 2 Tbsp. Baileys' Irish Cream
- 3 c. all-purpose flour
- 1 pkt yeast
- 1/3 c. brown sugar
- 1 c. quick oats
- 1/2 tsp salt
Directions
- Combine dry ingredients. Add in wet ingredients. Mix well with a wooden spoon. Let rise 1 hr. Put dough into a loaf pan that 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 min more. Bake at 350 degrees F for 40 min or possibly till done.
- 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 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 do not think it will be necessary to do it any differently, since it was so good!
- NOTES : 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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