Helpful Hints For Butter - Breadman THE CORNER BAKERY Manual

Helpful Hints for Butter

Basic Recipe & Method
1. Make sure your bread machine and pan
are at room temperature. Attach the
kneading blade onto the shaft of the
pan. Pour in 1 cup (236 ml) of cold,
heavy whipping cream or heavy cream
(containing at least 36% butter fat or 5
grams of fat per tablespoon). Place lid on
pan. Insert 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 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% butter fat) 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 weeks; up
to nine months 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 salted butter, add 4 teaspoon
salt to 2 cup butter.
Using Buttermilk
Buttermilk is the liquid left after churning but-
ter. Most of the fat goes into the butter, not
the milk. It may be used in any recipe calling
for milk such as shakes, soups, sauces, pancakes
or waffles. Refrigerate until ready to use.
If you want to use this buttermilk to increase
calcium and protein in a bread recipe, it may be
substituted for any or all of the water. The bread
will be shorter and more dense. The buttermilk
should be scalded before using, to improve its
baking quality. Pour into sauce pan and heat to
200°F/94°C, then allow to cool to 80°F/27°C.
Today's buttermilk sold in grocery stores is a cul-
tured product rather than a by-product of churn-
ing cream into butter. Cultured buttermilk is
made from fresh low-fat or skim milk with the
addition of nonfat dry milk solids, salts and
other ingredients. It also has a special bacterial
culture added which produces the characteristi-
cally tart flavor. There is a cultured Buttermilk
Bread recipe in the bread recipe section.
37.