Bread Butter Recipe

Slice

Preheat your oven to 350°F (175°C) if you plan to warm the bread. Using a serrated knife, slice the loaf into 1/2-inch to 3/4-inch thick slices on the bias for larger surface area. Arrange slices on a baking sheet in a single layer.

Optional — Toast: If you want warm, slightly crisp bread, brush each slice lightly with the optional olive oil and place the baking sheet in the preheated oven for 6–8 minutes, or until edges are golden. Remove and keep warm. For room-temperature bread, skip the oven and proceed to buttering.

Soften and Combine

Ensure the unsalted butter is fully softened (it should be easily spreadable). Place the softened butter in a medium mixing bowl.

Add Seasonings

Add the sea salt, freshly ground black pepper, chopped parsley, chives, lemon zest, and minced garlic (if using) to the butter. If you want a hint of sweetness, add the honey or maple syrup.

Mix

Using a fork, rubber spatula, or hand mixer on low speed, thoroughly combine the butter and flavorings until smooth and uniform. Taste and adjust salt, pepper, or lemon zest as needed.

Shape and Chill (optional)

For a neat presentation, spoon the butter onto a sheet of plastic wrap, roll it into a log, twist the ends, and refrigerate until firm (about 30–60 minutes). Alternatively, transfer to a small serving dish and chill briefly to let flavors meld (15–30 minutes).

Spread: If the butter is chilled and firm, slice rounds or scoop portions. Spread about 1 tablespoon of flavored butter onto each bread slice, or allow guests to butter their own pieces.

Finish: Sprinkle a light pinch of coarse or flaky sea salt over the buttered slices if desired. Serve immediately while bread is warm or at room temperature.

Storage: Store any leftover flavored butter in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months. Let refrigerated butter sit at room temperature for 15–20 minutes before using for easier spreading.