Baileys' Irish Cream Bread Recipe

• 1 1/3 c. water
• 2 Tbsp. Baileys' Irish Cream
• 3 c. all-purpose flour
• 1 pkt yeast
• 1/3 c. brown sugar
• 1 c. quick oats
• 1/2 tsp salt

1. Combine dry ingredients.
2. Add in wet ingredients.
3. Mix well with a wooden spoon.
4. Let rise 1 hr.
5. Put dough into a loaf pan that has been wiped with canola oil and floured.
6. The dough will be very elastic.
7. Push it into the corners of the pan with wooden spoon; let it rise 10 min more.
8. Bake at 350 degrees F for 40 min or possibly till done.
9. I let this rise in the microwave after heating some water in there.
10. It is still a fairly low-rise bread, even though I substituted brown sugar for the yeast-inhibiting honey.
11. It doubled in size from beginning to end, and it was delicious.
12. I added a bit more water because my dough was a little dry.
13. I also cut the salt a bit to make it lower in sodium.
14. I really didn't knead this, just mixed it well with a wooden spoon.
15. I do not think it will be necessary to do it any differently, since it was so good!
16. NOTES : I took this with me to dinner at a friend's, and the loaf was almost gone at the end of the meal.
17. The leftovers apparently didn't last the night.
18. Good stuff.

water, irish cream, allpurpose, yeast, brown sugar, oats, salt

Taken from cookeatshare.com/recipes/baileys-irish-cream-bread-73688 (may not work)