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BUTTER ... AS EASY AS 1-2-3
Most people would agree: it’s hard to beat the taste of homemade bread, served fresh and
warm, straight from the breadmaker. But now Toastmaster 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 Toastmaster 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 separate. Chunks of butter will be visible and the cream will continue to separate into
buttermilk and sweet butter. The breadmaker will beep eight times when the cycle is
complete.
3. Pour off buttermilk and save for other uses (see Using Buttermilk). To rinse the butter,
remove the lid and add 1 cup of cold water to the bread pan. Replace lid, securing tight-
ly 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 c u p
b u t t e r. Cover tightly and store in refrigerator or freezer.
TIPS FOR BETTER BUTTER
Ⅵ Heavy whipping cream or heavy cream will produce the largest amount of 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 30 minute 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.
Ⅵ The average refrigerated life for salted or unsalted “sweet” butter is several weeks, keep butter
tightly wrapped to preserve flavor.
Ⅵ To make salted butter, simply add
1
⁄2 teaspoon salt to the
1
⁄2 cup of butter after it is removed from
p a n .
Ⅵ Butter may be preserved for up to nine months if wrapped in plastic wrap, sealed in aluminum foil
or a resealable freezer bag and stored in the freezer at 0° F.