She Strengthens

The Art of Bourbon-Infused Bread

A Symphony of Flavors

Bourbon, with its rich, velvety texture and complex flavors, is a perfect match for bread. This bourbon-infused bread recipe is a masterpiece, combining the sweetness of corn with the subtlety of oak and the smoothness of bourbon. The result is a truly unique and delicious bread that’s sure to impress.

The Perfect Pairing

This bread is a natural companion to a variety of dishes, from hearty vegetable courses to savory salads. But its true potential is revealed when paired with a slice of Kentucky ham, a classic combination that will leave you wanting more. And why not complete the experience with a refreshing mint julep?

Choosing the Right Bourbon

When it comes to baking with bourbon, the key is to select a whiskey that complements the other ingredients without overpowering them. Our recommendation is Ezra Brooks, a mellow and affordable bourbon that adds depth and character to the bread without dominating the flavor profile.

The Recipe

Yield: 2 medium loaves
Difficulty: Hard
Total Time: 40 hours
Active Time: 3 hours

Starter

• 200g medium-grind cornmeal
• 100g white flour
• 0.2g instant yeast
• 260g water at 60°F (15°C)

Dough

• 380g white flour, plus additional as needed
• 120g medium-grind cornmeal
• 30g granulated sugar
• 15g fine sea salt
• 1g instant yeast
• 150g water at 60°F (15°C)
• 60g bourbon
• 25g unsalted butter, at room temperature
• Dusting mixture for the linen liner and shaped loaves

Instructions

1. Create the Starter: Mix cornmeal and flour in a medium storage container. Add yeast to water, stir, and pour over the cornmeal mixture. Mix with your fingers until all flour is wet and fully incorporated. Cover and let sit at room temperature for 10-14 hours.
2. Mix the Dough: Combine flour, cornmeal, sugar, salt, and yeast in a medium bowl. Add starter, water, and bourbon. Mix until most dry ingredients are combined with the starter mixture. Switch to a plastic bowl scraper and continue mixing until incorporated.
3. First Stretch and Fold: Lightly dust the work surface and your hands with flour. Release the dough from the bowl and set it, seam-side down, on the work surface. Gently stretch into a rectangular shape, fold in thirds, and tuck sides under toward the center. Repeat for 30 minutes.
4. Second Stretch and Fold: Repeat the steps for the first stretch and fold, then return the dough to the bowl, cover, and let rest for 30 minutes.
5. Third Stretch and Fold: Gently stretch the dough into a rectangle. Pinch butter into pieces, distribute over the top of the dough, and spread with your fingers or a spatula. Roll up the dough tightly, fold in thirds, and tuck sides under toward the center. Repeat for 30 minutes.
6. Fourth Stretch and Fold: Repeat the steps for the first stretch and fold, then return the dough to the bowl, cover, and let rest for 20 minutes.
7. Shape and Proof: Divide the dough into 2 equal pieces. Press each into a 7-inch square, then roll into a loose tube. Let rest for 5 minutes, then shape into a tight tube 9-10 inches long. Make 3-5 cuts on the diagonal down the loaf, then 3-5 cuts in the opposite direction to create diamonds.
8. Bake: Preheat the oven to 480°F (250°C). Transfer the loaves to a baking stone, using heavy-duty oven mitts or potholders. Bake for 28 minutes, switching the positions of the loaves two-thirds of the way through baking.
9. Cool and Enjoy: Let the bread cool completely before slicing and eating, at least 4 hours, but preferably 8-24 hours.