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Having written earlier about how I have been experimenting with different beers when I’m making bread, well, yesterday I might have gone slightly mad.

The idea had been fermenting for some time. Whisky. What would a tot of whisky add to the bread dough? Would it make a bread that was out of this world, or would it just be a waste of good whisky? I had to give it a go.

All other ingredients were the same as my previous post, but to the warm water I added 5 floz of whisky.

The result? Well, this lunchtime, after he had eaten the sandwiches that I had packed up for him, I received a text from my husband telling me that the bread was ‘fantastic’.

So, now I’ve got another problem. What shall I add to my bread dough next time?

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