Artisan Bread Recipe and Flavored (Compound) Butters (2024)

FAQs

What is the Flavouring compound for butter? ›

Artificial butter flavoring is a flavoring used to give a food the taste and smell of butter. It may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic taste and smell.

Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor.

So, compound butter is butter combined with at least one additional ingredient. However, most compound butter recipes will include several ingredients. Depending on the ingredients you add, you can make your compound sweet or savory.

Compound Butter Uses

Here are a just a few ways to use it: Spread it on bread, toast, muffins, scones, biscuits, and more. Melt it and use it as a flavor enhancer for meat, fish, or vegetables. Use it as an ingredient in baked goods or rich sauces.

Coconut oil is a versatile and popular substitute for butter flavoring in both cooking and baking. It has a rich, creamy texture and a subtle coconut flavor that can add depth to dishes.

Diacetyl is a naturally occurring substance that gives butter its characteristic flavor and aroma, and is often a component of artificial flavoring formulations. Acetoin, a closely related chemical, also occurs naturally and is an ingredient in many flavoring formulations, perfumes and essences.

Fat. If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

Butter and especially stronger oils, such as walnut, can also add flavor to bread. Dry milk powder adds flavor to bread and can soften its texture, as in the case of this basic white sourdough. Add it to dough with the flour.

To ensure you're using fresh butter, choose unsalted. Another plus: you're able to control the amount of salt in your baked goods when you bake with unsalted butter.

Compound butter can be kept refrigerated for several days. They can also be frozen for several months by being wrapped in plastic wrap and stored in plastic freezer bags.

What is the point of compound butter? ›

Compound butter adds richness and pungency to simple grilled meats, fish, vegetables, beans, pasta, breads and eggs. A few ways to use it: Spread it on baked goods such as bread, rolls and biscuits, …

This is Gordon Ramseys recipe which is as follows 200g of unsalted butter at room temperature 1 tsp of parsley 1tsp of chevil 1 tsp of tarragon salt and pepper Mix together until all combined Put it on some gladwrap and roll into a log and then put into the fridge ready for use.

Cooking with compound butter

It can also be used to finish a dish—like our Black Truffle Flavored Butter on top of a steak—which is why the term 'finishing butter' is commonly used to describe compound butter, too.

Use or Store Your Compound Butter

Once creamed, you can immediately use the butter or store it in the fridge or freezer (more on that below). Some advocate for putting the butter back in the fridge for an hour or so to let the flavors meld, but the fact is you've already done most of the work.

Although you might typically keep salted on hand for spreading on toast (one of life's great pleasures: a thick slice of toast with salted butter . . .), it's not the best for baking.

Butter flavor is often created by isolating compounds like diacetyl, acetyl propionyl, or acetoin. These compounds can be sourced from butter, soybeans, or other oils. Mixing any of these compounds with water and other ingredients creates a rich buttery flavor that many consumers have come to know and love.

The aroma of butter is derived primarily from the volatile compounds present in the fat fraction (Mallia et al. 2008) . Lactones, ketones and aldehydes are the key aroma compounds in sweet-cream butter. ...

Butter is a mixture of various fatty acids, including butyric acid (C4H8O2), caproic acid (C6H12O2), caprylic acid (C8H16O2), capric acid (C10H20O2), lauric acid (C12H24O2), myristic acid (C14H28O2), palmitic acid (C16H32O2), stearic acid (C18H36O2), and arachidic acid (C20H40O2).

Butter softens basic flavours such as sweet, salty, bitter and acid. For example, it will enhance a chocolate ganache by making the bitterness of the cocoa more agreeable, or soften the acidity of the vinegar in a beurre blanc sauce...