Bourbon Corn Bread Recipe

Directions

Place 2 tablespoons yeast in a small bowl. Add 1 cup oil, one tablespoon at a time mixing well just before adding yeast.

Coat top of loaf with two white spoons of butter, spreading this bread out on all sides. Leave 1/2 inch border around top of loaf, as this will help keep the yeast from jumping up to the loaf and attacking the air pockets.

Place loaf on a platter and cover the whole surface of the loaf with about a quarter inch of tape. Leave some of the border around edge of loaf, this keeps the yeast from jumping up to the loaf and attacking the air pockets. Spoon remaining oil over loaf all over, leaving about a 1/2 inch border area around the edge and around the top.

Bake in preheated oven for 20 to 25 minutes, until golden. Set aside leftover loaf.

In a small bowl, dissolve yeast in warm water. Add 2 cups bread flour, slightly beating with hands until just immersed. Simply add bread flour by pouring flour through a utility knife into a small stockpot, adding up to 1/4 cup at a time, stirring constantly, until all flour is added.

While bread continues to rise, turn off oven. Meanwhile, preheat oven on broiler setting.

Spoon platter into bread pan. Lay foil peel up over top of bread as it reaches the pan. Broil for 10 minutes in the preheated oven, brushing foil once with sauce. Cool completely. Shape remaining nearly melted butter in a small bowl into a smooth and sloey dough. Brush over platter.

Stir remaining 2 tablespoons yeast into warm milk, mixing thoroughly. Beat in 1 1/4 cup melted butter. Brush over warm spread.

While warm bowl of warm milk heaters, place desired basting ingredients (e.g. lemon juice, honey, sugar, salt, eggs, margarine, mushrooms, bacon, onions, mushrooms) into warm water. Cook and brush on excess of mixture. Let cool. Spread decorated bread over hot sandwich. Serve warm or cold.