Compound Butter

It’s pretty customary that when we dine at our house or a friend’s house there is bread- or there’d better be bread. We can’t deny that we enjoy a buttery biscuit from a Pillsbury can, but there’s nothing that compares to fresh bread, and we’re blessed to have Farm to Market Bread Co.’s amazing selection of artisan breads available. They have a unique variety of breads that includes French Farm, Rosemary Olive Oil, Crisp Ciabatta, Asiago, and I could go on but, you’re better off visiting their website www.farmtomarketbread.com. So, here’s the thing about Farm to Market bread- you do not and I repeat do not put anything that’s not real on this bread, and that means margarine. A while ago our niece Sunny and her husband Chris were over for dinner, and we had a fresh loaf of the Rosemary Olive Oil, and I’d made a compound butter. Sunny made the comment that it was a nice change from the olive oil and balsamic that they typically use for their breads. What I love is that they took a restaurant “thing” home and implemented it there. What I love even more was that this simple compound butter got kudos from a couple that I like to think know their food. So, what’s coming is a couple of recipes for what we believe are worthy and unique spreads for any artisan bread.




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4 responses

  1. Kari

    I usually buy spreads and would never have thought making your own spread could be so easy! This looks terrific and so simple to make, I can’t wait to try it out!

    February 12, 2010 at 3:03 am

  2. Sharon

    I would not have thought of making my own butter spread—now I can’t wait to have company and try it out!!

    February 12, 2010 at 9:11 pm

  3. Sarah

    Thanks for these great compound butter recipes….i love butter and can’t wait to get more creative with it…have you tried making this SUPER simple bread recipe, it takes a little planning because it has to rest for 12 hours or so, but requires almost NO active time and it out of this world. I was shocked that I could create bread that looked and tasted like this…here’s a link to the recipe!
    http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1&ex=1168232400&en=5341b66244858555&ei=5070

    February 13, 2010 at 8:34 pm

  4. lexie

    i was so excited to make this … it was easy and sooooo good! this will be a regular staple in my house now. thanks four foodies!

    February 22, 2010 at 3:14 am

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