My mom is known for her fresh baked whole wheat bread. She never measures the ingredients but nearly every time doesn’t fail to pull out a perfectly crusty loaf, steaming, from the oven. I can’t resist it. Really. I can’t. It has a chewy, crispy, golden brown crust and the inside is soft and airy, but dense because it’s made with whole wheat flour. Fresh out of the oven there is a minimum one slice consumption requirement.
Although it’s delicious on it’s own, you can take it to a whole new level with the addition of butter and honey. I die. Then, you can whip the butter and honey together into a creamy “Honey Butter”. My mom hasn’t made Honey Butter in a while, (probably because she prefers slender, healthy children over pudgy little honey-buttered-bread eating munchkins) but I remember having honey butter with fresh bread as a little kiddo (hmm.. I was a pugdy little munchkin for a little while… Probably about the time she stopped making it…)
Here is the recipe. Make fresh bread with it. I’d give you the recipe for that too, but it’s a mystery.
Cinnamon Honey Butter
- 1 Stick (1/2c.) Butter
- 1/4c. Honey
- 1/8 tsp Cinnamon
- Dash Nutmeg+Ginger
Whip butter until creamy, then slowly pour in the honey with the beaters running. Whip for another minute then add your spices and mix a little more. Refrigerate until firm if your bread isn’t baked yet, or if your timing is superb spread it thickly on a slice of warm bread.