Difference between revisions of "Eggnog Bread"
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* ¾ cup [[eggnog]], at room temp. (maybe as little as ½ cup) | * ¾ cup [[eggnog]], at room temp. (maybe as little as ½ cup) | ||
| − | == | + | == Procedures == |
# Place ingredients in the breadmaker according to your manufacturers' directions. | # Place ingredients in the breadmaker according to your manufacturers' directions. | ||
# Then adjust by adding [[flour]] or liquid as needed this made a real moist, light lg loaf. | # Then adjust by adding [[flour]] or liquid as needed this made a real moist, light lg loaf. | ||
Latest revision as of 06:46, 14 July 2012
Description
I adapted a recipe from my food processor bread book for my breadmaker for the eggnog bread which you read about. Here is what i did; you may need to make adaptations for whatever type of b/m you have. Play with it, if it looks too sticky, add flour (1 tbsp. at a time). If too dry, add liquid, also one tbsp. at a time. Then let her rip!!!!!!!!
Ingredients
- 2 tbsp sugar
- 1 pack active dry yeast
- 2½ cup all purpose flour
- 2 tbsp butter
- 1 tsp salt
- ¼ tsp nutmeg
- ¾ cup eggnog, at room temp. (maybe as little as ½ cup)
Procedures
- Place ingredients in the breadmaker according to your manufacturers' directions.
- Then adjust by adding flour or liquid as needed this made a real moist, light lg loaf.
- I used the sweet bread cycle and turned the lightness or darkness button slightly lighter than the center mark.
