|
05-02-2014, 08:39 AM | #2 |
NFL's #1 Ermines Fan
Join Date: Jul 2001
Location: My house
Casino cash: $2938491
VARSITY
|
I love baking my own bread, but I'm not accomplished at it at all. I have a breadmaker and I just follow the recipes in the book that came with it.
There are few pleasures in life greater than pulling that bread out, all hot and aromatic, and grabbing a cold stick of butter out of the fridge for the first slice.
__________________
I'm putting random letters here as a celebration of free speech: xigrakgrah misorojeq rkemeseit. |
Posts: 141,719
|
05-02-2014, 08:43 AM | #3 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
|
|
Posts: 35,253
|
05-02-2014, 08:45 AM | #4 | |
NFL's #1 Ermines Fan
Join Date: Jul 2001
Location: My house
Casino cash: $2938491
VARSITY
|
Quote:
I just use regular butter. On a fresh hot loaf of bread, I like the firmness of butter that's not mixed with anything since it usually seems like flavored butters are softer and melt faster. (I don't know what cultured butter is, so maybe it's different.) I'm a little different than most folks, I've found, in that I like my butter to be hard and cold as opposed to melted.
__________________
I'm putting random letters here as a celebration of free speech: xigrakgrah misorojeq rkemeseit. |
|
Posts: 141,719
|
05-02-2014, 08:46 AM | #5 |
Mostly Ignored
Join Date: Jul 2013
Casino cash: $8499985
|
My Aunt makes homemade bread. It's wonderful. I'd love to learn.
That's all I can add to the thread. Sorry. |
Posts: 18,096
|
05-02-2014, 08:50 AM | #6 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
|
|
Posts: 35,253
|
05-02-2014, 08:52 AM | #7 | |
NFL's #1 Ermines Fan
Join Date: Jul 2001
Location: My house
Casino cash: $2938491
VARSITY
|
Quote:
__________________
I'm putting random letters here as a celebration of free speech: xigrakgrah misorojeq rkemeseit. |
|
Posts: 141,719
|
05-02-2014, 08:54 AM | #8 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
|
|
Posts: 35,253
|
05-02-2014, 09:00 AM | #9 |
Mostly Ignored
Join Date: Jul 2013
Casino cash: $8499985
|
|
Posts: 18,096
|
05-02-2014, 09:03 AM | #10 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
|
Posts: 35,253
|
05-02-2014, 09:23 AM | #11 |
Mostly Ignored
Join Date: Jul 2013
Casino cash: $8499985
|
That makes absolute sense. Also agree about the spread ability of cold butter. You'd figure somebody would have invented something for that by now.
|
Posts: 18,096
|
05-02-2014, 09:25 AM | #12 |
NFL's #1 Ermines Fan
Join Date: Jul 2001
Location: My house
Casino cash: $2938491
VARSITY
|
I'm fine with low spreadability. I like having a big chunk of butter on there. And yeah, cold butter on hot bread does spark something magical.
__________________
I'm putting random letters here as a celebration of free speech: xigrakgrah misorojeq rkemeseit. |
Posts: 141,719
|
05-02-2014, 09:25 AM | #13 |
Mostly Ignored
Join Date: Jul 2013
Casino cash: $8499985
|
I do think there's a little more to it than that though. I may be out of my league discussing this with you, but to me solid butter tastes creamier. When it's melted it takes on a more salty taste.
|
Posts: 18,096
|
05-02-2014, 09:27 AM | #14 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Not sure about the saltiness (I exclusively use unsalted butter), but the creaminess makes sense. When it's melted, the oil separates from the milk solids, so it's more oil than creamy butter.
|
Posts: 35,253
|
05-02-2014, 09:36 AM | #15 |
You may think you know...
Join Date: Mar 2005
Location: California
Casino cash: $10006184
|
I use unsalted butter every time. Makes a big difference.
Bread flour is important to use. Fresh yeast. The recipe you use will tell you how much rise time you need, and how many rises. There is no short cut in this...plenty of rising is key. |
Posts: 2,183
|
|
|