Jul 14 2026
Restaurants›The Arms›Grilled Artisanal Bread With Whipped Brown Butter & Molasses Recipe

Grilled Artisanal Bread With Whipped Brown Butter & Molasses Recipe

Inspired by The Arms
Time35m
Serves6

Make Grilled Artisanal Bread With Whipped Brown Butter & Molasses Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bread

Whipped Brown Butter

Molasses Glaze & Finish

Method

Bread

  1. 1

    Prepare and slice

    Cut the loaf into 12 thick slices (about 1 inch / 2.5 cm each). If loaf is round, cut crosswise; if oval, slice at a slight diagonal for larger surface area.

  2. 2

    Preheat grill or pan

    Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). If using a cast-iron skillet, heat over medium-high until shimmering.

  3. 3

    Brush and grill

    Lightly brush both sides of each bread slice with olive oil. Place slices on the hot grill or skillet. Grill 1.5–2 minutes per side, until golden brown with pronounced grill marks and the interior is warmed but not dry. Work in batches if necessary.

  4. 4

    Season

    Transfer grilled slices to a cooling rack or plate. While warm, sprinkle a light pinch of coarse sea salt over each slice to enhance flavor.

Whipped Brown Butter

  1. 5

    Brown the butter

    Place the 8 tbs unsalted butter in a light-colored, medium saucepan or skillet over medium heat. Stir or swirl constantly. After 5–7 minutes the butter will foam, then the milk solids will turn golden brown and emit a nutty aroma. Remove from heat immediately to prevent burning.

  2. 6

    Cool slightly and strain

    Let the browned butter cool for 2 minutes. If there are solid browned bits you prefer strained out, pour butter through a fine-mesh strainer into a heatproof bowl, leaving solids behind, or keep them for texture—either is fine.

  3. 7

    Add flavorings

    Stir brown sugar, vanilla extract, and fine sea salt into the warm brown butter until dissolved. Allow mixture to cool to room temperature (about 10–15 minutes) so it will whip properly.

  4. 8

    Whip to aerate

    Once cooled to room temperature but still soft, place the brown butter into a mixing bowl. Add the 2 tsp cold heavy cream if using. Using an electric hand mixer or stand mixer on medium-high, whip the butter 1–2 minutes until pale, fluffy and aerated (similar to whipped butter). Transfer to a serving bowl.

Molasses Glaze & Finish

  1. 9

    Make the glaze

    In a small bowl, whisk together molasses, maple syrup (or honey), and fresh lemon juice until smooth. Taste and adjust: if too intense, add another 0.5 tsp maple syrup; if too sweet, add a few drops more lemon juice.

  2. 10

    Toast nuts (optional)

    If using walnuts or pecans: heat a small dry skillet over medium heat. Add nuts and toast, stirring, until fragrant and lightly browned, 2–3 minutes. Remove and roughly chop.

  3. 11

    Assemble and serve

    Spread a generous tablespoon of whipped brown butter on each grilled bread slice. Drizzle about 0.5 tsp of the molasses glaze over each slice (or to taste). Sprinkle toasted nuts over selected slices and finish with an additional tiny pinch of coarse sea salt if desired. Serve immediately while bread is warm so butter melts slightly into the crumb.

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