It’s been a few weeks since my last post, but I have been BUSY. My husband and I have been taking advantage of the beautiful weather we’ve been getting and have been doing a lot of things around the house … Continue reading
This post will be short and sweet. After the last post I thought to myself, ‘What would go great with homemade bread?… Homemade butter, of course!.’ 🙂 And that’s exactly what I made the other night. It was so delicious and creamy and hard to believe that it was so extremely easy to make. There was only one ingredient (or two, if you like salted butter) and a mixer. That was it. Cost wise, it won’t save you any money and in fact it will cost more to make it than it will be to go and buy real butter at the store because of the price of cream, but it was so much more delicious than store butter and it was fun to make. If I had to make butter with an old fashioned churner I probably wouldn’t be saying it was fun to make, but because it was more of a science lesson for my girls and I, it was fun. I got the recipe for homemade butter from here. I used 1 pint of HEAVY whipping cream and ended up with almost 2 cups of butter and about 2 1/2 cups of buttermilk.
1. You only need heavy whipping cream and salt, but the salt is optional. I used 1 1/2 tsp. of salt for our butter because I like a little salt, but I don’t like it overly salted like the butter you but at the store.
2. Pour the heavy whipping cream and salt into your mixer and turn it on to medium speed at first until it starts to thicken into whipped cream like this:
and then turn the speed up to whatever you feel comfortable with and let it continue mixing. After about 10 minutes, depending on the speed, it should start to look like this:
Once we hit this phase, give it another 2-3 minutes and it will look like this:
This is when the cream has started the curdling phase and the color starts to turn to a very pale yellow. Continue to let the cream mix, maybe stopping the mixer once to scrape down the sides of the bowl with a spatula, and you will notice the cream starting to curdle even more.
Finally, once you see that the mixture has become very grainy and has separated leaving buttermilk on the bottom
continue to mix it for another 2-3 minutes and then stop. All in all, I’d say that it took about 15-20 minutes of mixing to get the cream to the butter stage. Now comes the fun and messy part of squeezing the remaining liquid from the butter.
Place the butter into a strainer, with a bowl underneath to catch the buttermilk, and either using a spatula or your hands (I used my hands) squeeze as much of the liquid out of the butter as you can.
It helped me to take smaller chunks at a time because I got more liquid out that way than squeezing it all at one time. I actually got a lot of buttermilk out by doing it the way I did.
I saved my buttermilk for future recipes and it should be fine up to a week or two.
I put my butter into a jar and it should keep in the refrigerator for up to 4 weeks.
After I had made the butter I couldn’t wait to try it and I cut myself a nice, thick slice of bread and smothered it with the butter.
It was DELICIOUS!!! Try it. You won’t be sorry.
(Adapted from Living Well, Spending Less)
4 cups Heavy Whipping Cream
Salt, to taste
1. Pour the cold whipping cream into the bowl of your stand mixer. Add as much salt as you’d prefer to the cream and turn the mixer on to a medium speed.
2. Once the cream has turned in whipped cream, turn the mixer on to a higher speed. Continue to mix for about 10 minutes or until the cream has become grainy and it has separated into butter and butter milk.
3. With a bowl underneath a colander, transfer the butter and buttermilk to the colander and squeeze as much liquid as possible from the butter. Store the buttermilk in a sealed container, in the refrigerator, for up to two weeks. Store the butter in the refrigerator for up to four weeks. Enjoy!
“God gives us the ingredients for our daily bread, but He expects us to do the baking.”
A couple of years ago my husband bought me a stand mixer for my Christmas present and I LOVED it. Baking was so much easier and it got me to try a lot of new baking recipes that I wasn’t able to make before. One of those recipes included bread. Since I married my husband, over 5 years ago, I started making a lot of what we ate from scratch because it was cheaper for us. However, the last five years has also opened my eyes to the other benefits of making things from scratch, like the health benefits and taste. We started to pay close attention to what we were eating including the ingredients in our food and this led us to ban a lot of things in our home. One of the things we stay away from at the grocery store is bread. Have you ever read the ingredients label on a package of bread? There are so many additives and chemicals in the bread that it’s not something I really want my girls to eat even if it is does involve making a quick lunch of peanut butter and jelly. One of the ingredients in bread that we really wanted to avoid was called Azodicarbonamide, or ADA. This chemical achieves similar results that ascorbic acid achieves, but it’s also used as a dough relaxer by bread factories to help the dough keep its form after being divided with pressure. The principle use of ADA is in the making of foamed plastic. Plastic!? That was definitely the tide turner.
A few months ago, my poor mixer met its death early and while I was waiting for a replacement we had to go out and buy a loaf of bread for my girls. It literally took me half an hour to find a loaf of bread that didn’t have ADA in it! Even the “All Natural” breads had it in them. It was frustrating and when I finally found a loaf of ADA-free bread it was nearly $4.00. At this point I had been making bread for about 1 1/2 years so when we finally ate this store bought bread it was DISGUSTING. And that’s when I vowed never again under any circumstances would we ever buy commercial bread.
When I started making bread I tried to start out easy. I looked at a lot recipes for bread: French bread, “easy” bread, and sandwich bread. It took a lot of trial and error for me to finally get the hang of it. Bread making is a precise “art” and it’s not something that you can rush to make. It takes a while, but the end result will be well worth the wait. With homemade bread, I know what my family is eating and that makes me happy and relieved. This is also a bread that is nice and filling, unlike the name and store brands that leave you wanting more to eat. For a while we were eating just plain white sandwich bread, but then I stumbled onto this recipe, Oatmeal White Bread, and we love it. It’s a simple recipe and so far it’s the best bread we’ve ever had.
Once you get those mixed together add in quick cooking oats and mix well.
2. Add in more flour 1/2 cup increments at a time until the dough starts to pull from the sides of the mixer (I ended up using 5 1/2 cups) like this:
Then stop adding in flour and switch over to the dough hook and knead the dough until a soft dough is obtained. (Note: don’t worry if the dough is a little sticky, you want it to be sticky just not overly sticky. )
2. Once the dough is soft ( I kneaded mine for about 5-6 minutes on low speed) transfer it to a lightly oiled bowl, turning it once to coat both sides with oil,
and let it rise in a warm place for about an hour and a half or until the dough has doubled in size.
3. Punch the dough down
and divide it into two equal pieces.
Roll each half into a 12 x 9 rectangle (or something close to it)
and bring the short edges together to overlap
and then tightly roll the dough starting at the short end. Seal the edges together and pinch the sides closed with the rest of the seam.
Grease two loaf pans ( the original recipe calls for two 9 x 5 loaf pans, but mine were a little bigger than that and they worked out just fine) and sprinkle oats on the bottom.
Place each loaf seam-side down and gently press the dough so that all four sides will touch the pan. Go ahead and pre-heat the oven to 400F (which will help speed up the second rising).
Place both pans in a warm place again and allow the dough to double again.
Once the dough has doubled (about an hour to an hour and a half) bake both loaves for 25-30 minutes or until browned. You will know the bread is ready if when you tap on the top it sounds hollow.
Let the bread rest and cool completely before you slice it up.
Oatmeal White Bread
(adapted from Cooks Joy)
3 tbsp. Brown Sugar
3 tbsp. softened Butter
2 tsp. Salt
2 cups warm Milk (warmed in the microwave for 1 minute, 20 seconds)
3/4 cup warm Water
4 tsp. Yeast
5-6 cups Bread Flour
1 cup Quick Cooking Oats
1. Mix the brown sugar, butter, salt, milk, yeast, and 3 cups of flour together with a paddle attachment. Next, add in the oats and mix together thoroughly on low speed. Add in more flour 1/2 cup at a time until the dough starts to pull from the sides of the mixer. Stop adding the flour and knead the dough, with the dough hook attachment, until a soft dough is obtained (about 5 minutes on low speed).
2. Place the dough in a lightly oiled bowl, turning once to coat it, and place the bowl in a warm area. Let the dough rise for one to one and a half hours, or until it is doubled in size.
3. Punch the dough down and turn it out and divide it into 2 equal pieces. Roll each half into a 12 x 9 rectangle and bring the short ends together in the middle to overlap. Tightly roll the dough starting at the short edge and seal the ends to make a seam. Pinch the sides closed and bring them together with the seam.
4. Grease two loaf pans and sprinkle oats on the bottom of each pan and place the loaves seam-side down in each pan.
5. Preheat the oven to 400F. Allow the loaves to rise again and then bake both for 25-30 minutes, or until brown.