I got to thinking about how mesmerizing the combination of a good bourbon is with sweet. You, bourbon “scented” baked goods?
They are delicious.
I thought about making something similar, yet a little more savory and smoky.
And, something that will be inviting to anyone and everyone.
The aroma of fresh baked bread and the slippery smoothness of salted butter on the tongue with a slightly sweet bourbon.
It will knock your socks off – yes, it will.
Artisan Bourbon Bread & Pecan Butter
1 1/2 tsp. yeast
1/2 cup warm water
1 cup Kentucky bourbon
1/4 cup dark corn syrup
1 1/2 tsp. sea salt
3 1/2 cup all-purpose flour
In the large bowl of a stand mixer, whisk together the yeast and water and allow to sit for 5 minutes.
Add the bourbon, corn syrup, salt and flour, and using the dough hook, mix until doughy. Throw in the basil and mix again.
Cover loosely with a towel, stored in a warm area for about 2 hours.
You can bake right away at that point, but I prefer to refrigerate for several hours, or overnight.
Preheat the oven to 450 for 40 minutes.
Form the dough into a round “boule,” or any other shape, with flour dusted hands and place on a parchment lined baking sheet for the 40 minutes the oven is heating.
Fill a large tin pan with water and place on the bottom rack of the oven.
Once the oven is ready, bake the bread (salt it a little more on the top) for about 20-25 minutes.
It really will sing when you pull it out.
Break the bread apart in chunks and dunk in the Pecan Butter, while everything is still warm.
8 Tbs. room temperate butter
1/2 cup toasted pecans
1/4 tsp. Hampton Sea Salt Artisan Smoked Hickory
Mix the three together and use for dunking.