Wayne wrote:

> Your breads sound wonderfully flavorful, so I'd keep it quite simple. For
> the honey walnut bread, I'd be inclined to do a slightly sweetened honey-
> butter made with sweet cream butter. For the red pepper and cheddar bread,
> just plain unsalted cultured butter, since it has a bit of a tang.

I completely agree. Simplicity would be best, especially considering there's
already a lot going on in the sourdough/red pepper/smoked cheese bread
If I were cooking for myself that's exactly what I'd do.

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