Ingredients
1 1/2 c. room temperature buttermilk
1/2 tsp. baking soda
1/2 c. melted shortening
4 1/2 c. all-purpose flour
2 pkg. yeast
3 Tbsp. sugar
1 tsp. salt
1/4 c. lukewarm water
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Sprinkle yeast in 1/4 cup water. Add buttermilk, shortening and sugar. Sift flour, soda and salt into liquid mixture; mix until smooth. Let stand 10 minutes. Roll out and shape as desired. Place in greased baking dish and let rise 30 minutes. Bake at 400° for 15 minutes or until lightly browned. Makes 2 dozen. May be refrigerated for days.