Love love love this. I suspected that whisking softened butter into that liquid mixture would result in little lumps of unincorporated butter (it did), and I feared this would result in funky-textured bread with holes and greasy spots, but it’s perfect – perfect balance of dense and fluffy, and it’s perfectly moist. I didn’t have eggnog on hand, so I substituted a half-and-half mixture of milk and cream, since the eggnog doesn’t contribute much in the way of flavor anyway; the bread’s flavor comes from the rum extract and nutmeg. In fact, I'd suggest this swap to anyone getting dry results; mine really is fantastically moist. The bread wasn't overly sweet, which I loved, and I suspect using eggnog would've made it sweeter. Definitely a keeper.
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Love love love this. I suspected that whisking softened butter into that liquid mixture would...