Brown Butter & Lemon Quick Bread with Salted Honey Butter



Quick Bread:
1 1/4 cups buttermilk
teaspoon vanilla extract
2 1/2 cups flour
teaspoons baking powder
Zest and juice of 1 lemon
teaspoon kosher salt
cup sugar
tablespoons butter melted and browned

Honey Butter:
1 quart of heavy cream
2 tablespoon honey
1 teaspoon coarse salt


Follow these instructions for making butter.  Once done, mix in honey and salt and set aside in a bowl in the refrigerator until ready to use.

Heat oven to 350° F. In a small bowl, whisk together eggs, buttermilk, lemon juice, and vanilla.

In a separate bowl, whisk together 2 1/2 cups flour, baking powder, lemon zest, and salt. Add sugar and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients until just combined. Add melted and browned butter, and stir until smooth. Try not to over-mix.

Line an 8 1/2- by 4-inch loaf pan with parchment paper.  Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 60-75 minutes.  Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.


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