Have you ever wanted some sweet creamy honey butter, and didn’t get it quite right? This recipe is so simple and yet so delicious. Make ahead, store in the fridge.
- 1/2 cup butter, room temperature
- 1/3 cup honey
- 1/4 teaspoon vanilla extract
In a small bowl of an electric mixer or a food processor fitted with a metal blade, process all ingredients until creamy. Spoon into a small serving bowl. Cover and refrigerate. Let stand at room temperature 20 minutes before serving. Makes about 3/4 cup.
Recipe: Whole Wheat & Honey Bread
Time: 2:45 p.m.
Temperature: outside 56.2°F, inside 77F
Humidity: outside 81%, inside 45%
Barometric Pressure: 26.21inHg
Baking Time: 25 minutes
Baking Temperature: 350°F
1 C. milk
3 Tbsp. butter
2 Tbsp. dry yeast
1 C. warm water
1/3 C. honey
1 Tbsp. salt
1 tsp. sugar
1 C. wheat germ
4-5 C. bread flour
1 C. whole wheat flour
Scald milk, stir in butter until melted. Cool to lukewarm (105°). In a large bowl dissolve yeast in warm water. Add milk mixture, 2 cups of bread flour and the remaining ingredients. Beat at medium speed for 1-2 minutes, scraping bowl often. Stir in remaining flour, enough to make dough easy to handle. Knead about 10 minutes. Cover and let rise until double in size.
Shape into two 9×5 loaf pans. Cover and let rise until double in size. Bake at 350° for 25 minutes and remove from pans immediately. Brush tops with butter.