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BUTTER CHURN
Most people would agree: it’s hard to beat the taste of homemade bread, served fresh and
warm, straight from the breadmaker. But nowToastmaster has created a way to top even that–
with freshly churned butter.
Although based on the old-fashioned churning method–which used to require a lot of time and
elbow grease–making butter in your Bread Box 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 flavor of 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 after scooping out the one half cup of sweet
butter. If making bread right away, it is not necessary to wash interior of the bread pan prior to
making bread.The bread will absorb the butter during the knead or bake process. Remember,
do not immerse the bread pan; refer to the cleaning instructions. Hand wash the lid with mild
soap and warm water and dry thoroughly.
1. Make sure your breadmaker and pan are at room temperature.Pour in 1 cup (236 ml) cold
heavy whipping cream or heavy cream (contains at least 36% butterfat). Place lid onto
bread pan aligning the front mark on the lid with the front of the bread pan. Insert bread
pan into breadmaker and close lid.
2. Select butter program (#10). Press start. The machine will churn for 30 minutes. About
halfway through the cycle, the mixture may resemble whipped cream. It will then begin to
s e p a ra t e. Chunks of butter will be visible and the cream will continue to separate into
bu t t e rm i l k and sweet butter.
The breadmaker will beep three times when the cycle is complete.
3. Pour off buttermilk and save for other uses (see Using Buttermilk in the Toastmaster recipe
book). To rinse the butter, remove the lid and add 1 cup of cold water to the bread pan.
Replace lid, securing tightly on top of pan. Drain water into sink. Repeat rinse procedure
again.(This will rinse off any remaining buttermilk and assist in hardening the butter.)
Remove butter from pan with a rubber spatula and spread it into a small bowl or butter mold
(available at gourmet and kitchen specialty shops). Yield: approximately
1
⁄2 cup butter. Cover
tightly and store in refrigerator or freezer.
See the recipe book for detailed instructions and butter recipes.