Bread and Butter

I saw this post on Smitten Kitchen the other day and knew I wanted to make it immediately. I actually tried to convince myself to wait (I'm not sure why... an exercise in restraint?). I lasted one day... I had everything on hand! But who cares, this bread, and most importantly, this bread with honey brown butter spread, is AMAZING. It's like eating a hug. And who doesn't want a hug?

Sally Lunn Bread


2 C all purpose flour
2 tbsp sugar
1 tsp salt
1 + 1/8 tsp active dry yeast
3/4 C milk
4 tbsp butter, softened
1 large egg and 1 egg yolk


In a mixer, combine 3/4 C of flour, the sugar, salt, and yeast. In a sauce pan, heat the milk and butter together until the butter is just melted, it's ok if there are still some pieces. Add the milk to the flour and beat for 2 minutes. Add the eggs and 1/2 C more flour and beat for two more minutes. Add the remaining flour (3/4 C), and mix until combined. Cover the bowl with plastic wrap and let rise for 1 hour. Turn the dough into a greased and floured loaf pan, cover with greased plastic wrap, and let rise for another 1/2 hour. During this time, preheat the oven to 375. Bake for about 35 minutes, until crust is golden and a tester comes out clean. Cool in the pan for 5 minutes, then turn out and cool for an additional 10-15 minutes.

Honey Brown Butter Spread


1 Stick of butter, divided
2 tbsp of honey
Pinch of sea salt


Melt half of the butter in a pan over medium heat. As soon as the butter is all liquid, turn the heat down to medium low. Continue heating, scraping up the brown bits on the bottom (that's the good part), until the butter smells nutty. Take off of the heat and cool. Whip the rest of the butter with an electric mixer. Slowly pour in the honey and browned butter and continue whipping until combined. Add a pinch of salt and mix to combine. Refrigerate this while your bread is rising/baking and it should be good to go by serving time.