Alcohol-Infused Baked Good: Bourbon Loaf
Unleash the Boozy Delight of Bourbon Bread
Here's an exhilarating take on traditional bread making with a kick of bourbon! Whiskey enthusiasts and adventurous bakers can dive into this bold venture.
Bourbon, for many, epitomizes an exquisite beverage—struck with complex sweet, bitter, smoky, and velvety notes. Incorporating this spirit into a bread recipe brings a whole new level of sophistication to the table. Watch (and taste) as the bourbon-infused dough elevates your culinary experience!
But beware, my dear culinary connoisseur! Bourbon has a robust bitter undertone that can quickly overwhelm your masterpiece if you're not careful. So, remember: moderation is key.
Bourbon Cornmeal Bread
Put on your apron, grab a glass of bourbon, and let's get started!
Yield: 2 loaves
Difficulty: Hardcore baker
Est. Time: 3 days 22 hrs (40 hrs active)
Complementary Ingredients
- 200g cornmeal
- 100g white flour
- 0.2g instant yeast
- 260g water (60°F/15°C)
- 380g white flour
- 120g cornmeal
- 30g granulated sugar
- 15g fine sea salt
- 1g instant yeast
- 150g water (60°F/15°C)
- 60g bourbon
- 25g unsalted butter
- Dusting mixture for linen liner and shaped loaves
Steps
The Starter
- Combine cornmeal, white flour, yeast, water, and your fingers in a medium container. Knead to make a consistent mixture.
- Cover and let it ferment at room temperature for 12 hours. Your starter will peak around this time.
The Dough
- In a medium bowl, mix white flour, cornmeal, sugar, salt, and yeast.
- Pulse the starter with a bit of water to break it up, then blend it into the dry ingredients using a plastic spatula.
- Add the remaining water and bourbon, then work in the rest of the dry ingredients. The dough should be only slightly sticky.
- Knead the dough on a lightly floured surface, add flour as needed, and roll and tuck until it feels stronger (about 8 times). Rest for 30 minutes.
- Repeat the stretch and fold process twice at 30-minute intervals.
- Roll out the dough into a rectangle, distribute butter on the surface, and roll up tightly. Tuck the sides and rest for 30 minutes.
- Fold in the thirds and do 4-5 roll and tuck sequences to incorporate butter. Rest for 20 minutes.
- Shape the dough into 2 loaves and make diagonal cuts on the surface for a unique design.
- Line a baking sheet with a dusted linen liner and gently transfer the loaves, resting for another 16-22 hours in the refrigerator.
- Preheat the oven with a baking stone and cast-iron skillet, then bake the loaves for 28 minutes at 480°F (250°C).
- Switch loaves' positions halfway through and lower the temperature to 440°F (225°C).
- Let the bread cool completely before slicing and enjoying its whiskey-kissed flavors (preferably after 8-24 hours).
Now, pour yourself another glass of bourbon, and indulge in the rich aroma as your creation is ready to grace your taste buds!
BOOZEY SIDE NOTE:
Why stop at bread? Elevate your festive meal with a boozy dessert, like Bourbon Apple Bread Pudding or Alcohol-Infused Dessert Wine Bread Pudding. Savor the harmony of tantalizing flavors dancing on your palate!
Stay tuned for my upcoming recipes combining bourbon with other unlikely ingredients, such as cherries and maple syrup!
- This bourbon bread recipe, titled 'Bourbon Cornmeal Bread', is perfect for the hardcore baker who seeks an exquisite culinary experience with a twist.
- The starter of the recipe involves combining cornmeal, white flour, yeast, and water, which is then fermented for 12 hours to create the perfect foundation.
- The dough is a careful blend of white flour, cornmeal, sugar, salt, yeast, water, bourbon, and butter, all combined skillfully to infuse the bread with the distinctive flavor of the spirit.
- The bourbon-infused dough is positioned for a long fermentation period in the refrigerator, resting for 16-22 hours before being baked to perfection on a baking stone with a cast-iron skillet, resulting in a delightful bread with whiskey-kissed flavors that are best enjoyed after cooling and aging for 8-24 hours.
