Ouita Michel’s Bourbon beer bread
Ouita Michel was raised in Louisiana and Kentucky. She attended culinary school in New York and she returned to the Bluegrass after. She is the executive chef and owner of five restaurants, including the popular "Holly Hill Inn," in partnership with her husband, Chris. She's chef-in-residence at the Woodford Reserve Distillery. This unique bread recipe is one of Chef Michel’s signature recipes. It involves our Bourbon Barrel Ale, bread, and bourbon.
Bourbon beer bread
Serving size about 10 slices
3 cups all-purpose flour (sifted)
1 tablespoon baking powder
1 teaspoon iodized salt
1/4 cup sugar
One 12-ounce bottle Kentucky Bourbon Barrel Ale
Two tablespoons bourbon
1/4 cup melted butter (1/2 stick)
1. Preheat oven to 375 degrees.
2. Mix all ingredients except melted butter in a medium sized bowl.
3. Pour into a greased loaf pan.
4. Pour melted butter over the top and place in the middle of the preheated oven.
5. Bake 45 minutes until a toothpick inserted in the center comes out clean and the edges are golden brown. Remove from pan and cool for at least 15 minutes.
*Note: Remember to sift the flour so your bread will not turn into a hard biscuit.