Bubbly yeastThis morning I woke with a hankering for Brioche.

How glorious would soft, steamy, buttery brioche be with some homemade butter - especially on such a damp day.  So I hastily began!

And just as my yeast began frothing, I read the recipe to the end. Much to my dismay, brioche dough must be refrigerated overnight (up to three nights actually).  Tragically, I would not have brioche this day.

So if you have a similar hankering . . .  start now!  Here's the recipe:

Oat & Spelt Cinnamon Raisin Bread

Time for another Weigh In! 

Today's heavyweight is Spelt & Oat Cinnamon Raisin Bread!

Here are the specs:

Ingredients

1 Tbsp. Active Dry Yeast

1 1/2 Tbsp. Turbinado Sugar

1 1/4 Cup warm Water

1 1/2 Tsp. Sea Salt

1 1/2 Tbsp. Vegetable Oil

1/4 Cup Rolled Oats

2 Tbsp. Sprouted Grain Cereal (Ezekial)

3 Cups Spelt Flour

There ain't nothing like the real thing - and there ain't nothing like real butter!

If you've ever experienced it, you that it's true;  fresh, homemade butter smacks of a richness of flavor and texture that lingers on the lips.

This past Sunday I spent the morning with Allin Tallmadge, owner of Tallmadge Cheese Market in Upper Montclair Plaza, who taught me how to make butter.  Believe it or not, making butter is so easy even kids can do it - and they did! 

Watch the video to to learn how to be a churn. 

Following my visit with Allin, I was so enthused about butter making, that I began my own cultured butter project.