Like a lot of people, I am impatient and rarely wait for butter to come to room temperature before using it. We keep butter in a butter dish on the counter, but since it’s unwrapped and gets to be quite misshapen as we use it to butter bagels and whatnot, it’s impossible to use that for baking.
Recently I realized that there’s no reason I couldn’t keep whole, wrapped sticks of butter in the cabinet so they’d always be ready for me! (If you want someone more official telling you this is safe and for how long, here’s something from the FDA.) I’ve started keeping 2-4 sticks of butter in the pantry, inside an airtight container, and I always have butter that’s ready to use now. It has definitely made making things like homemade wheat sandwich bread a lot easier!
Alton Brown said (somewhere) that butter should be at about 65 degrees for baking. I temped butter-in-the-pantry the other day, and it was about 70 degrees. So, not perfect, and I would guess that it will fluctuate throughout the seasons, but it’s close enough for me and methinks 70 degrees is probably better than the 40 degrees I sometimes try to work with…
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Welcome to Springs Bargains, a service of our real estate business, Circa Real Estate Group! I’m Carrie, and since 2008 I’ve been sharing free and discounted ways to eat, play, and enjoy life in Colorado Springs.