Sally Lunn Bread

Sally Lunn Bread

I’m a sucker for good bread — and this is some goooood bread. It is not rustic, nor sophisticated, nor particularly crusty; but its eggy richness and gentle sweetness make up for all these things. It’s also a snap to make; it takes less than two hours and doesn’t require a mixer of any sort (or even really make you wish for one — I’ve made it several times and have been fine with a wooden spoon; a hand mixer makes it silly easy).

This is the bread I make most when I need Just Some Bread. It’s good for sandwiches and toast, excellent with salted butter, and even delicious on its own. It’s one of the few breads that never gets stale around here, between its versatility and its deliciousness.

Sally Lunn Bread, adapted from smitten kitchen

2 c. all-purpose flour
3 Tbsp. sugar
2 1/4 tsp. (one packet) active dry yeast
1/2 tsp. salt
4 Tbsp. butter, softened
3/4 c. whole milk
1 large egg + 1 egg yolk

Mix 3/4 c. flour, the sugar, the yeast and the salt in a large bowl.

Heat the butter and milk in a saucepan over low heat until the milk is warm — around 105 degrees. It doesn’t matter if all the butter isn’t melted. Using a hand mixer, add it to the flour and mix for 2 minutes, or mix vigorously with a spoon for 3 minutes. Add another 1/2 c. flour, the egg and the egg yolk and beat for another 2 minutes with a mixer or 3 minutes with a spoon. Add in the last 3/4 c. of flour and mix until smooth. Cover with a towel and let it rise for an hour.

Grease and flour a 9×5″ loaf pan. Once the batter has risen, scrape it into the pan, recover and let rise for 15 more minutes. Remove the towel, turn the oven to 375F and let the bread rise for another 15 minutes.

Bake in the preheated oven for 35-40 minutes, until the crust is lovely and brown. It will make a hollow sound when tapped with your fingers, or you can poke it with a toothpick and make sure it’s clean. Let it cool in the pan for ten minutes, then turn it out and let it cool down the rest of the way.

Serve sliced, toasted, or any other way you like. It’s good bread!

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~ by iliadawry on 27 May 2013.

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