Bailey's Irish Cream Bread

(From http://recipes.chef2chef.net/recipe-archive/30/163246.shtml)

• 1 1/3 c. water
• 2 TBS Bailey's
• 3 c. flour
• 1 pkg yeast (2 1/4 tsp)
  
• 1/3 c. brown sugar
• 1 c. quick oats
• 1/2 tsp salt (or less)
  

Combine dry ingredients. Add wet ingredients. Mix well. Let rise 1 hour.

Put dough into a greased and floured loaf pan. The dough will be very elastic. Push it into the corners of the pan. Let it rise 10 min more.

Bake at 350F for 40 min or until done.

Notes and adjustments:
This doesn't like to rise much, but I got it to rise pretty well. I foamed the yeast in 1/3 c. warm water, and I warmed the rest of the water to the temperature recommended on the yeast package. The first rise was at least an hour, and the second rise was about an hour also.

Last time I used regular oats instead of quick oats, and I soaked them in the warm water for ~5 min. This seems to have cooked them and led to a smooth bread instead of one with discernible oatmeal bits.

I did not knead the dough or flour the bread pan.