Scotch whiskey bread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Raisins |
| ¼ | cup | Scotch Whiskey * |
| 4 | cups | Flour** |
| 1 | teaspoon | Salt |
| 3 | teaspoons | Baking Powder |
| 1 | cup | Confectioner's Sugar |
| drop | Vanilla Extract | |
| 1½ | ounce | (About) |
| 1 | teaspoon | Baking Soda |
| ½ | cup | Sugar |
| ¼ | pounds | Butter -- melted |
| 2 | Eggs -- lightly beaten | |
| 1½ | cup | (Approx) |
| Milk | ||
| Scotch Whiskey | ||
Directions
WHISKY GLAZE
* 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 O'Donnell (ISBN 0-394-52333-4)
Recipe By : Cooking With Cornelius - The Corning Cookbook From: Dan Klepach Date: 05-04-95 (12) Cooking