Artisan Bourbon Bread & Pecan Butter

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 and store 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 “boulé,” 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.

 

Pecan Butter:

8 Tbs. room temperate butter
1/2 cup toasted pecans
1/4 tsp. smoked hickory sea salt

 

Mix the three together and use for dunking.