A sweet lemon-scented yeast
bread, with fresh mint, a splash of bourbon and a hint of brandy.
Mint
Julep Bread
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
3/4 cup warm water
3 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
3 tablespoons mint, chopped
2 tablespoons grated lemon peel
2 large egg whites
1 tablespoon vegetable oil
2 tablespoons bourbon
1 teaspoon brandy
- Dissolve yeast in warm
water.
- In a bowl combine flour,
sugar, salt, chopped mint, grated lemon peel, egg whites, oil,
bourbon, and brandy. Stir in the yeast mixture and knead to form
a soft dough. Place in a greased bowl, turning once to coat,
cover, and allow to rise until doubled; about 1 1/2 hours.
- Punch down; form in a
greased loaf pan, and allow to rise again; about 1 hour.
- Bake at 350°F
(175°C) for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.
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