How To Make Homemade Butter Bread Food

HOW TO MAKE HOMEMADE BUTTER BREAD

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, pour in warm water (105-110°F). Add sugar and stir until dissolved. Sprinkle yeast over the top and let sit for 10 minutes, until foamy.
• Turn mixer on low speed setting and mix in flour (only 1 cup), milk, honey, butter, egg, egg yolk, and salt, one at a time until incorporated. Switch to a dough hook attachment and slowly mix in 6 to 6 ½ more cups of flour (1 cup at a time) until dough pulls away from the sides of the mixing bowl. Allow mixer to knead the dough for 3 more minutes or knead by hand for 8 minutes.
• Remove mixing bowl from stand mixer. Lightly coat top of the dough with olive oil and cover bowl with greased plastic wrap or a damp cloth. Let rise in a warm place for 1 hour or until doubled in size.
• Grease two 9x5 inch loaf pans with olive oil and set aside.
• Punch down bread dough and turn out onto a floured surface. Divide dough into 2 equal halves. Using a rolling pin, roll each half into a rectangle about 13 inches long and 9 inches wide. Starting at a short end, roll the dough up into a log shape. Pinch bottom and side seams closed and place into greased loaf pans (seam-side down).
• Cover each loaf with greased plastic wrap. Let rise for 45-60 minutes, until dough has risen 1 inch above tops of loaf pans.
• Uncover loaves and place in a 350°F oven. Throw 3 ice cubes in the bottom of the oven and quickly shut the oven door. Bake for 30-35 minutes, until bread has browned and internal temperature has reached 190-210°F. Immediately take bread loafs out of pans to cool on a wire rack and brush tops of loaves with softened salted butter.
• Allow bread to cool completely (about 1 hour) before slicing.
• Slice, serve, and enjoy!

HOMEMADE BUTTER

Steps:

• Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

HOMEMADE BUTTER

Steps:

• Prepare a screw top jar. It must be clean, dry, and not smell like it's previous contents. (Peanut butter jars work great, as well as baby food jars for smaller portions).
• Pour the cream into the jar, and put the lid on. You will need to leave the jar about half empty to have space to shake, so adjust the amount of cream accordingly.
• Shake the jar vigorously. After a bit, it will coat the sides of the jar, then become whipped cream. Keep shaking - it will start to separate. Its done when it is totally separated into butter and buttermilk.
• NOTE: I stopped every minute to open the jar and take a picture (and let my arm rest :-) ) and it took 7 minutes of shaking. After several reviews, I thought that I'd mention that it takes some people longer - even 20 or 30 minutes - but it is still worth the time to make :D .
• Pour the buttermilk into a separate container, and enjoy!
• A great project for school kids is to use the buttermilk to make biscuits or bread, and then eat it with the butter. While it is very soft at first, it gets rather hard as you store it in the fridge, and will need to soften if you plan to use it as a spread. (If you don't eat it all right away!).
• While researching cheese making I discovered that the resulting butter milk is 'old fashioned' and purchased buttermilk is thicker as it is cultured in a process similar to yogurt. (Someone mentioned this in a review as well.) I have used it with great success in a few recipes without knowing that there was a difference.

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

CLASSIC BUTTER CRUST BREAD

Steps:

• Add sugar, salt, buttermilk and better to the bread pan.
• 2. Spoon flour on top of liquid. Add yeast.
• 3. Select Basic/White cycle and Light Crust setting and press Start.
• Topping: After bread final rise and just before baking, press Pause.
• Raise the lid, cut 1/2 inch slash down the length of the bread.
• and brush with melted butter. Close lid and press Start to continue cycle.
• I prefer using the Dough cycle, remove, shape, let rise and bake in the oven,.

HOME-CHURNED BUTTER

Steps:

• Pour the cream into a jar with a clean marble inside. Screw the lid on tightly. Shake the jar continuously for 5 mins (you can take turns shaking with someone else). The movement of the marble acts as a whisk and helps the butter to churn. You can do it without the marble, it just takes longer. At first the cream will thicken to whipped cream, then it will get even thicker. After about 5 mins you will hear sloshing in the jar - give it a few more vigorous shakes, and that's the butter churned.
• Scrape out the contents into a sieve sitting over a bowl - the liquid that drains out is buttermilk (which can be kept and used for baking or in pancakes), and the fatty solid in the sieve is the butter.
• With clean hands, squeeze the butter between your fingers over the sieve to squeeze out any more buttermilk, while working it into a ball. 'Wash' the butter in a bowl of ice-cold water to get rid of any residual buttermilk.
• To make brandy butter, beat the sugar and a small pinch of salt into the butter, then work in the brandy 1 tbsp at a time. Will keep in the fridge for up to one week.