Pina Colada Bread Questions
Mods - if this isn't in the right spot, feel free to shift, with my apologies.
I'm toying with modifying Bertinet's formula for sweet dough ("Dough" , page 136 - 51% hydration w/milk, with butter and eggs added for richness) to make a pina colada flavoured sweet bread. So far, my mental concept has me exchanging some of the milk with pineapple juice, rum and coconut cream, and sprinkling coconut on top.
Any experiences out there re: what adding alcohol to the mix will do to the process? I'd like to use the best ingredients, so rum extract isn't an option.
Also, anyone know whether mixing pineapple juice into the bread will affect it, for better or worse?
Thanks, in advance, for your help!