1 cup dry white wine
1/2 cup bourbon
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/3 cup margarine, softened
1 teaspoon dry mustard
1 egg
1 cup milk
1 (10 ounce) package instant espresso bread mix
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9x5 inch loaf pans.
In a medium saucepan bring 1 cup of water to a boil. Stir in bourbon, brown sugar and flour. Cook over medium heat for about 5 minutes, stirring constantly. Boil for about 10 minutes.
Stir margarine, dry mustard and egg into the flour mixture. Mix until just moist. Stir in milk and 1/2 cup of bread mix. Pour mixture into prepared pans.
Bake in preheated oven for 1 hour. Remove pan from oven and let stand out for 10 minutes. Remove bread from pans. Place them on a wire rack to cool completely.
When cool, store bread in a glass jar or plastic bag in a cool, dry place until serving. Slice into bite size pieces and store at room temperature.