Scotch Whiskey Bread Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Raisins,
1 tsp: Baking Soda,
1/4 cup: Scotch Whiskey *,
1/2 cup: Sugar,
4 cup: Flour**,
1/4 lbs: Butter, melted
1 tsp: Salt,
2: Eggs, lightly beaten
3 tsp: Baking Powder,
1 1/2 cup: , Approx
WHISKY GLAZE
1 cup: Confectioners Sugar,
Milk,
dr Vanilla Extract,
Scotch Whiskey,
1 1/2 ounce: , About
Directions:
* You may substitute bourbon or rye if you prefer either to Scotch.
** Use half whole-wheat flour for a richer, firmer texture.
Preheat oven to 350 F. Marinate the raisins in the Scotch for 30 mins
or heat them gently for 5 mins. In a large mixing bowl, combine the
flour, salt, baking powder, baking soda and sugar; add the melted
butter and raisin-whiskey mixture. In a small mixing bowl, add the
beaten eggs to the milk. Pour this into the flour mixture and stir
well, adding a little more milk if the flour is very thick. Pour the
batter into 2 greased 1-qt souffle dishes and bake for 1 hr or until
a toothpick inserted in the center comes out clean. While it cools,
mix the ingredients for the glaze together; the consistency will be
runny. Dribble the loaves with the glaze. Yield: 2 loaves of 4-5
servings each
From Cooking With Cornelius - The Corning Cookbook by Cornelius
ODonnell (ISBN 0-394-52333-4)
Recipe By : Cooking With Cornelius - The Corning Cookbook
From: Dan Klepach Date: 05-04-95 (12) Cooking
Source from luhu.jp
** Use half whole-wheat flour for a richer, firmer texture.
Preheat oven to 350 F. Marinate the raisins in the Scotch for 30 mins
or heat them gently for 5 mins. In a large mixing bowl, combine the
flour, salt, baking powder, baking soda and sugar; add the melted
butter and raisin-whiskey mixture. In a small mixing bowl, add the
beaten eggs to the milk. Pour this into the flour mixture and stir
well, adding a little more milk if the flour is very thick. Pour the
batter into 2 greased 1-qt souffle dishes and bake for 1 hr or until
a toothpick inserted in the center comes out clean. While it cools,
mix the ingredients for the glaze together; the consistency will be
runny. Dribble the loaves with the glaze. Yield: 2 loaves of 4-5
servings each
From Cooking With Cornelius - The Corning Cookbook by Cornelius
ODonnell (ISBN 0-394-52333-4)
Recipe By : Cooking With Cornelius - The Corning Cookbook
From: Dan Klepach Date: 05-04-95 (12) Cooking
Source from luhu.jp