Mint Julep Bread
A lemon-scented yeast bread with fresh mint, a splash of bourbon and a hint of brandy.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 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 in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.