say you're making a loaf how much bourbon would you add without overpowering?
And what ingredient would you reduce to compensate?
is no problem. I like to use it (2 T) to re-hydrate the dried fruits in my recipe. No need to adjust anything for this small amount. Here is my recipe so you can compare. It makes a great bread, cake or cupcakes. Love it with cream cheese icing :-)
A very nice recipe dabrownman. I wouldn't componsate for the bourbon either. I have found in my bakes of cakes that the more alcohol the better. It needs to be substantial so it is a noticeable taste.
more bourbon then.
Depends on if you're driving or not ;)