TOPPING
1/4 c Coarsely chopped; toasted
-pecans
1/4 c Firmly packed brown sugar
3 1/2 tb All-purpose flour
1 1/2 tb Butter; melted
2 ts Bourbon
-BREAD-
3 c All-purpose flour
1 c Sugar
2 ts Salt
4 ts Baking powder
4 tb Cold unsalted butter; cut
-into pieces
1 1/2 c Coarsely chopped toasted
-pecans
1 c Milk; room temperature
1 Egg
1/2 c Bourbon
6 oz Chocolate chips
From: waterman@vt.edu (Betsey)
Prepare the topping in a medium bowl, combing the pecans, brown sugar,
flour, butter, and bourbon. Set aside.
Preheat the oven to 400. In a large bowl, combine the flour, sugar, salt,
and baking powder. Cut in the butter with a pastry blender or fork, until
the mixture forms coarse crumbs. Stir in the pecans. In a separate bowl,
mix together the milk, egg, and the bourbon. Add this to the flour and nuts
mixture, stirring just to combine. Fold in the chocolate chips. Pour into 4
nonstick mini-bread pans. Evenly spread the streusel topping over the
batter. Place the loaves in the oven and bake for about 1 hour or until a
tester comes clean.
~ – The Sampson Eagon Inn
Yields
1 Servings