This week you will be making bread and a flavoured, homemade butter. Both must be savoury. The bread must show a shaping technique, such as plaiting, and the butter needs to be flavoured to complement the bread.
Butter is a secondary product made from milk - it is made from the cream that is skimmed from the top of fresh milk. You must use double cream to make butter as it has a high enough fat content. It can be flavoured with herbs and/or spices.
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- Yeast needs the correct conditions to rise - warmth, moisture and time. Make the dough quickly so that it can have the maximum time to rise.
- Smaller rolls or loaves will need less time to prove than larger loaves. Ensure you manage your time correctly.
- Butter is a water-in-oil emulsion. This means that it contains a high proportion of fat and a small proportion of water. It is stable and will not separate (unless heated significantly).