Bread Book / Butters & Spreads
Butters & Spreads What Goes On Top
What Goes On Top. Good bread deserves better than a plain butter dish. A compound butter or quick spread turns a plain slice into the best part of the meal, and takes five minutes, not a rise.
Good bread deserves better than a plain butter dish. A compound butter or quick spread turns a plain slice into the best part of the meal, and takes five minutes, not a rise.
A short collection of compound butters and spreads: no yeast, no proofing, just mixing and chilling. Built to sit in the fridge and make every loaf in this collection better.
One featured recipe, Honey Butter, plus four more to try on your own.
Room-temperature butter is the only real technique here: cold butter won't take the mix-ins evenly, and melted butter won't set back up right.
Useful skill, kept close.
For people who already made the bread and want what goes on top to pull its weight.
What this book puts in your hands.
- Soften The Butter — Room-temperature butter is the only real technique here: cold butter won't take the mix-ins evenly, and melted butter won't set back up right.
- Butter: soft, not melted, press-a-finger soft
- Add-ins: finely chopped, no big chunks
- After mixing: smooth, evenly streaked
- After chilling: firm enough to slice
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