Along with the bourbon and nuts, this bread is enriched with sour cream and espresso for full flavor. Best of all, the breadmachine does all the work. May be made up to 3 days in advance.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- 1/4 cup nut oil or vegetable oil
- 2 large eggs
- 1-1/2 teaspoons almond extract
- 1-1/2 cups sour cream
- 1/2 cup bourbon
- 1 cup packed light brown sugar
- 2-1/4 cups unbleached all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground nutmeg
- 1 teaspoon instant espresso powder
- 1-1/4 cups (6 ounces) coarsely chopped pecans or walnuts
Preparation:
Place oil, eggs, almond extract, sour cream, bourbon, brown sugar, flour, baking powder, salt, nutmeg, espresso, and pecans or walnuts in bread machine pan in order listed in manufacturer's instructions. Set crust for dark if your machine offers crust control for this setting and program for quick bread/cake cycle. Press start. The batter will be thick.After dough is mixed, scrape down sides of bread pan with spatula if needed to be sure all ingredients are incorporated. Close lid and let baking process continue.
When bread is finished, test for doneness. Bread is done when it shrinks slightly from sides of pan, sides are dark brown, top is firm to the touch and toothpick inserted near center comes out clean.
When done, immediately remove pan from machine, but let bread stand in pan for 10 minutes before turning it out, right side up. Cool completely on a rack. Wrap tightly in plastic wrap and chill overnight, or for up to 3 days, before serving.
Yield: 1 loaf
Recipe Source: The Bread Lover's Bread Machine Cookbook by Beth Hensperger (Harvard Common Press)
Reprinted with permission.
