Name: Bourbon Bread
Yield: Makes 2 medium loaves
Ingredients: 30 grams (2½ tbsp) granulated sugar; 60 grams (¼ c) bourbon; 150 grams (½ c + 2 tbsp) water at about 60°F (15°C); 25 grams (1¾ tbsp) unsalted butter, at room temperature; 200 grams (1 c + 3 tbsp) medium-grind cornmeal; 15 grams (2½ tsp) fine sea salt; 100 grams (½ c + 3½ tbsp) white flour; 1 gram (generous ¼ tsp) instant yeast; 120 grams (¾ c) medium-grind cornmeal; 260 grams (1 c + 1½ tbsp) water at about 60°F (15°C); 380 grams (2½ c + 3 tbsp) white flour, plus additional as needed for working with the dough; 0.2 gram (pinch) instant yeast

Preparation info

Makes
2
medium loaves

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

I am very excited about this bread, in part because I think bourbon is one of the most elegant beverages. It is simultaneously sweet and bitter, smoky and smooth, and graced with the subtle vanilla notes of oak. Because bourbon is a corn-based whiskey, I include corn in the bread—both in the starter and the dough. I had thought it was a nice accompaniment to a vegetable course or salad. Then Peter served it w