"Reg" > wrote in message
. ..
> Tomorrow I'm serving two types of bread and I'm looking for ideas
> for accompaniments in the way of compound butters or spreads.
>
> First is a honey walnut bread. It's about 20% whole wheat flour
> and it's got a mildly toasty flavor in addition to the sweetness
> of the honey.
>
> The second is a red pepper and smoked cheddar bread. It's
> in the mild sourdough category, so it's chewy and slightly sour.
>
> Any ideas? What, if anything, would you want to go along with it?
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

I'd suggest some creamy non-salted butter so as not to cover up the bread
flavors. It's not like your serving jalapeño muffins here.

The wine of your choice would be best here, can't recommend anything in
particular.

Jack Chlep

PS I'm secretly hoping someone mentions 'underwood deviled ham'