One of the taste treats I experienced on my recent trip to Kentucky was bourbon bread. Actually, at the time I was on sensory overload so it didn't taste that special to me. Luckily, they also gave us a box of the packaged mix, which I made up last night.
Bourbon Bread is the creation of Jim Gerhardt, Executive Chef of the Oakroom Restaurant at Louisville's historic Seelbach Hotel. It combines regular wheat flour with "distillers flour," which is dried spent mash. The bread has a distinctive smell and flavor that evokes the distillery. Imagine a whiskey with a lot of grain flavors. Strip away the alcohol and the effects of aging and you have this bread. Although the package doesn't say so, the "distillers flour" is from Heaven Hill.
The package says you can buy it mail order at 800-444-0552 or at www.bourbonbread.com, but there is nothing at the web site as of now. We must have gotten an advance package. I would like to get some more of it. The bread is quite good, very hearty and flavorful.
<A target="_blank" HREF=http://cowdery.home.netcom.com>--Chuck Cowdery</A>