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

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