I have a baguette secret. And a browned butter secret. I’m sure they’re not secret to those who know about them already, but for those who don’t, I’ll totally share.
On Tuesday when I made cheddar & ale soup for CBC, I also made fresh baguettes that required under an hour from start to out of the oven – but what everyone couldn’t stop talking about was the browned butter to go with. That show on which I watched Michael make ale soup? He also made no-knead bread, with browned butter – made spreadable. Because really, browned butter makes everything better – cookies, brownies, popcorn – but bread? Freshly baked? Slathered with browned butter – whipped and creamy, not a melted puddle? Hell yes.
Here’s what you do: take a slab of butter. Melt half of it in a small saucepan on the stovetop. Once it’s melted, leave it there until it starts to turn nutty and golden – you’ll see the foam change colour.
Take it off the heat and let it cool a bit. Then whip it with the rest of the butter. Use beaters. It will be all lumpy at first, but will then turn soft and whipped and spreadable. And nutty and browned.
You’ll need freshly baked bread to go with it. Here’s a recipe my friend Brooke shared awhile ago – a quick baguette you mix and knead and bake all in under an hour. True story.