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Make Your Own Bread, Butter and Jam (Recipes Inside)

This cuisine has been made possible by Compass & Lehman’s together!


The Ingredients You Need:

  • 3 cups Warm Water
  • 2 packages of active Dry Yeast (.4 ounces total)
  • 2/3 cup of Honey, divided
  • 5 cups of Bread Flour
  • 5 tablespoons of Melted Butter, divided
  • 1 tablespoon of Salt
  • 4 cups whole wheat flour, more as needed

Where to Begin:

  1. Mix warm water, yeast, and 1/3 cup honey in a large bowl to dissolve. Add 5 cups bread flour, and stir to combine. Let sit for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Transfer dough to a floured work surface and gradually knead in remaining 2 cups whole wheat flour. Knead until dough starts to pull away from the work surface, adding more whole wheat flour if necessary; dough should be a bit tacky to the touch, but not too sticky.
  3. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dish towel and let rise in a warm place until doubled in size, 45 minutes to 1 hour. Grease your loaf pan. Punch down the dough. Place in the prepared loaf pan, and allow to rise until dough has topped the pan by one inch, another 45 minutes to 1 hour.
  4. Meanwhile, preheat the oven to 350 degrees F.
  5. Bake the risen loaf in the preheated oven until golden brown for 25 to 30 minutes, do not over bake.
  6. Lightly brush the top of the loaf with remaining 2 tablespoons melted butter when done to prevent crust from getting hard. Cool completely.


The Ingredients You Need:

  • 32oz of heavy cream
  • Salt to taste
  • Cold water to rinse formed butter

Where to Begin:

  1. Wash your butter churner in warm soapy water, rinse and dry thoroughly.
  2. Remove your cream from the refrigerator and let it stand at room temperature for 2 hours. This is important as cream at room temperature churns easier and faster.
  3. Remove the lid from your butter churner. Pour the cream into the glass base and place the lid on top to create a seal. Turn the handle to start the churning process. You will notice after a couple of minutes your cream will begin to turn foamy. After 5-6 minutes the cream will thicken. After 8-10 minutes the cream will turn very thick – keep turning you are nearly there! After 10-12 minutes you will find the handle is hard to turn and then suddenly it loosens and becomes easier. If you look inside your glass jar you will see that the cream has turned pale yellow and has separated to form butter and buttermilk.
  4. Remove the lid from the churner and carefully pour the buttermilk into a drinking glass. The buttermilk is similar to skimmed milk; do not throw it away as you can use it for lots of things including homemade scones.
  5. Pour the butter into a mixing bowl and pour cold water on top. You can add ice to the water to help the rinsing process. With clean hands gently massage the butter and squeeze to remove the butter milk. Repeat this process twice.
  6. For salted butter, sprinkle a pinch of sea salt over your butter and use the paddles of your butter churn to mix. Taste your butter to make sure you are happy with the flavoring and then continue to use your butter paddles to mold into a square shape. Butter paddles are excellent for molding butter and ensuring all of the last drops of buttermilk are squeezed from your homemade butter.
  7. Once you have molded your butter into shape, you can cover with waxed paper or store in a Butter Dish. Also, you can store in the refrigerator until you are ready to use. Consume within two weeks.


The Ingredients You Need

  • 4 cups mashed strawberries
  • 1/4 cup Lemon Juice
  • 7 cups Sugar
  • 1 3/4 ounce of Pectin

Where to Begin:

  1. Crush strawberries in a wide bowl in batches until you have 4 cups of mashed berries. It works best to use a potato masher.
  2. Combine mashed strawberries, sugar, lemon juice, and pectin in a pot; stir over low heat until sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F. 
  3. Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny. 
  4. Transfer jam into jars, fill jars with jam leaving 1/4 inch of head/empty space. Top with lids and screw rings on tightly.
  5. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.
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