What's better for homemade bread than homemade butter. I used to beat heavy cream with a whisk but nowadays, I just add cream to a good processor bowl and keep the machine on until the butter curds separate. It's fast and easy and you end up with amazing, fresh butter. 

2 cups heavy or whipping cream (35% at least)
½ teaspoon kosher or sea salt, optional

Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes. Add salt and spin once to blend in salt

Strain off liquid and place butter solids into a cheese cloth. Press out additional liquid and then using a spatula, press butter into a small bowl or butter dish.

Makes half a pound