Breads & Spreads Recipe
Publican Quality Bread, IL Seeded rye & spence sourdough, butter & seasonal jam
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Ingredients
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Bread
Spreads
Method
Preparing the Breads
- 1
Slice the Bread
Using a serrated knife, slice the seeded rye bread and sourdough bread into thick slices, about 1 inch each.
- 2
Toast the Bread (optional)
If desired, toast the sliced bread in a toaster or on a grill until golden brown and slightly crispy.
Preparing the Spreads
- 3
Soften the Butter
Take the unsalted butter out of the refrigerator and let it sit at room temperature for about 30 minutes to soften.
- 4
Open the Jam
Open the jar of seasonal jam and stir it gently with a spoon to mix well before serving.
Serving
- 5
Plate the Bread and Spreads
Arrange the toasted or fresh slices of seeded rye and sourdough bread on a serving platter. Add the softened butter and seasonal jam in small bowls on the side.
- 6
Enjoy
Serve the breads with butter and seasonal jam, allowing guests to spread as desired.