Bread-Bakers v110.n005.2

This Honey-Oat Bread is very similar to the Atholl Brose Bread that 
I've been developing.  Two significant differences are the 2 tbsp of 
whiskey(!) that I add and the fact that I finish my baking at 325F 
for a longer period of time.  At this lower temperature, the sugars 
in the bread don't caramelize and burn, or at least not as rapidly, 
so there's no need to cover with foil.

Dan