Tremolo Bread Recipe

Activate yeast

Warm the water to about 100–110°F (38–43°C). In a small bowl combine the warmed water and sugar, sprinkle the active dry yeast on top and let stand for 5–8 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook, combine the bread flour and salt. Stir briefly to distribute.

Combine wet and dry

Add the foamy yeast mixture, the milk, and the softened butter to the flour. Mix on low speed until a shaggy dough forms, about 2 minutes.

Knead

Increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If dough is too dry, add up to 1–2 tablespoons water; if too wet, add up to 2 tablespoons flour.

First rise

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape

Turn the risen dough out onto a lightly floured surface and gently deflate. For a classic loaf: shape into a tight log to fit a 9x5-inch loaf pan. Alternatively divide into rolls (8 equal pieces) and shape into rounds. Place shaped dough into a greased loaf pan or onto a baking tray lined with parchment.

Second rise

Cover shaped dough loosely with oiled plastic or a towel and let rise until puffy and nearly doubled, about 40–50 minutes (about 40 minutes for rolls, 50 minutes for a loaf).

Egg wash and score

Preheat oven to 375°F (190°C). Whisk the egg with 1 teaspoon water to make an egg wash and brush lightly over the loaf or rolls. Optionally sprinkle sesame seeds or flaky sea salt. For a loaf, score 2–3 shallow diagonal slashes across the top.

Bake

Bake at 375°F (190°C) for 25–30 minutes for rolls or 30–35 minutes for a full loaf, until the crust is deep golden brown and the internal temperature reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.

Cool

Remove from oven and, if baked in a pan, transfer loaf to a cooling rack after 5 minutes. Cool completely (at least 1 hour) before slicing to allow crumb to set.

Culture the cream (overnight)

The night before or at least 8–12 hours ahead: in a clean jar combine 1 cup heavy cream and 1 tablespoon plain full-fat yogurt (with live cultures). Stir gently, cover with a breathable lid (cheesecloth or loose lid) and leave at room temperature (70–75°F / 21–24°C) for 8–12 hours until thickened and tangy. Refrigerate afterwards if not churning right away.

Churn or shake

When ready to make butter, pour the cultured cream into a stand mixer bowl fitted with the whisk or pour into a clean jar. Whisk on medium-high speed (or shake the jar vigorously) until the cream separates into butter solids and buttermilk — about 5–10 minutes with a mixer, longer by hand.

Strain and wash

Pour off the buttermilk (reserve for baking if desired). Gather the butter solids into a ball and rinse under cold running water, pressing gently with a spatula to wash away remaining buttermilk. Repeat until the rinse water runs clear (2–3 washes).

Season

Pat the butter dry with a clean cloth or paper towel. Sprinkle in 1 teaspoon fine sea salt (or to taste) and work it into the butter with a spatula until evenly distributed. Pack into a small dish or a log shape and chill until firm.

Serve

Slice or spread the cultured butter onto warm slices of Tremolo Bread. Keep refrigerated and use within 7–10 days, or freeze for longer storage.

If you made a loaf, slice with a serrated knife once cooled and serve with generous pats or slices of the cultured butter. For rolls, split and butter while warm. Any reserved buttermilk from the butter can be used in pancakes or for brushing next dough batch for extra tang.