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 with a slice of Kentucky ham (which, like bourbon, is one of the glories of the Bluegrass State). It was off the charts! The only thing missing was a mint julep.
My one caution in regard to baking with bourbon (or any whiskey) is that it has a bitter component that can overpower, so don’t be tempted to put in a touch extra for good measure. The choice of bourbon is up to you. Common wisdom is that when cooking with wine, it’s best to use a wine you would like to drink. The same holds true for baking with whiskey. My choice here is Ezra Brooks because it’s pretty mellow, not overpowering, and not super expensive. [Ed. note: While the bread’s baking, use the leftover bourbon to fix yourself an Old Fashioned cocktail.]
For the dough: