Application Guide

There are just certain types of foods that go perfectly with bread. There is the quintes-
sential bread with butter. Butter is also able to soak up other flavors without their
masking its luscious presence—it takes well to honey, fruit, olives, or herbs. Then
there is the classic pairing of bread and cheese. The starch in the bread soaks up the ex-
cess fat in the cheese, making for a perfect balance. We all have our favorite dip. Dips
are great for casual entertaining; in most cases they can, and should, be made a day
ahead—giving their flavors a chance to meld. Paired with homemade flatbreads or
crisps, dips are at their best. Bread is also good with olives, acting as a foil to their
pungent flavor and saltiness. Beyond these, there are a host of bread accompaniments,
like roasted vegetables and spreads made of beans or meat, that make bread something
special.
In this section, you will find recipes for bread accompaniments that
are simple enough for everyday eating and ones to serve to company. There are sweet
and savory honeys, butters, cheese spreads, molded cheeses, and fruit curd, something
to showcase every type of bread and accompany every occasion.
Whipped Honey Butter
Makes about 1 cup
Whipped honey butter is good served with all kinds of white and wheat toast.
1
/
2
cup mild honey
3
/
4
cup (1
1
/
2
sticks) unsalted butter, at room temperature
In a food processor, process the honey until it is smooth and light, no more than 1
minute, stopping as necessary to scrape down the sides of the workbowl. Cut the butter
into pieces, and add it to the work-bowl, dropping it in on top of the honey. Process
until light in color, about 30 seconds. Scrape the honey butter into a covered container,
and store in the refrigerator for up to 1 month. For the best flavor, let stand for l hour at
room temperature before serving.
Strawberry Butter
Makes about 1 cup
This tart, fresh fruit butter is good spread on Tecate Ranch Whole Wheat or Cornmeal
and Hominy Bread.
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