Fresh-Baked Bread: Next Stop Butter?

After threatening for a few months, I finally corraled all the ingredients and baked old-school, no-machine five-grain bread this weekend. Well worth the wait! Two delicious loaves! Buoyed with this success, I’m poised to attempt sweet rolls and other breads. So of course when I read Darina Allen’s tribute to homemade butter and the recipes for the butter she makes at Ballymaloe Cookery School in Ireland, I was already planning my next kitchen adventure. For butter-making technique and tips, check out chef Daniel Patterson, above, as he explains the process to Epicurious’ Tanya Steel. Have you made your own butter? Was it worth the effort? How about favorite bread recipes? (I’m on a roll… sorry.)

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