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Although the old-fashioned churning method used to require a lot if time and time and elbow
grease, making butter in your toastmaster Bread & Butter Maker is now as easy as 1-2-3.
Make the butter first, add the additional ingredients, cover tightly and store, in the refrigerator.
This will allow the additional ingredients to enhance the flavor of the butter while your bread is
baking.A small amount of butter will be left in the bread pan.If making bread right away, it is
not necessary to wash the interior of the bread pan. The bread will absorb the butter during
the knead of bake process. DO NOT IMMERSE THE BREAD PAN; refer to cleaning
instructions, Hand wash the lid with mild soap and water and dry thoroughly.
Basic Recipe and Method
1. Make sure your bread machine and pan are at room temperature.
Attach the kneading blade onto the shaft of the bread pan.
Pour in 1 cup (236ml) of cold, heavy whipping cream or heavy cream (containing at least
36% butterfat or 5 grams of fat per tablespoon.) Place lid on bread pan.
Insert bread pan into bread machine and close lid.
2. Select butter program, press START.
Halfway through the cycle, the mixture may resemble whipped cream and then begin to
separate. The bread machine will beep when the cycle is complete.
3. Pour off buttermilk and save (see Using Buttermilk). To rinse butter, remove lid and add 1
cup cold water, replace lid and drain water into sink. Repeat. This will rinse off any
remaining buttermilk and assist in hardening the butter. Remove butter with a rubber
spatula. Yields approximately 1/2 cup. Flavor before refrigerating.
Tips
Heavy whipping cream or heavy cream will produce the most butter. Light whipping cream
and whipping cream (30-36% butterfat) will churn into a smaller amount of butter and you
may have to repeat part of the Butter program. Stop the program when butter chunks are
formed. Half and Half or other lower-fat dairy products without the words "whipping" or
"cream" in the name will not churn into butter.
The average refrigerated life of salted or unsalted butter is several week; up to nine mouths
if frozen.
All butter is made from fresh sweet cream. The choice of salted or unsalted butter is a
matter of personal preference, but many cooks prefer unsalted butter for baking. For salt
butter, add 1/4 teaspoon salt to 1/2 cup butter.
BUTTER
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