sally lunn bread + honeyed brown butter spread

Four and a half years ago, I shared a recipe for white batter bread which I like to joke was the original no-knead bread for its lazy approach to assembly. I learned about this particular batter bread when I took a multi-weekend bread baking class (cue sigh over pre-baby levels of free time) and even though it was the least hearty, stretchy, hollow-sounding, craggy-crusted or rustic of the breads we made, it was unforgettable because it reminded me of a cross between a cake and a bread. [Also, it was unbearably delicious when sliced warm and slathered with salted butter. Dont trust me on this, go find out for yourself.]

Well, it was mostly unforgettable. In the 4 1/2 years since, there have been new jobs, new apartments, new people (hello!), new projects, less sleep, more work and well, even unforgettable things can go and get forgotten until one of my favorite commenters (oh yes, I pick favorites; bad blogger!) piped up on the batter bread post the other day and told me that it reminded her of a Sally Lunn bread, which I had never heard of and immediately had to drop everything to research.