Sally Lunn Bread
For some of us, seeing “add 1 packet of yeast” in the recipe is enough to make us just turn the page and move on. But wait, this recipe is really different—no sticky dough, no messy kneading, an evocative name and a mysterious origin. This sweet, delicate fine textured bread is similar to a French brioche, and can be made as a loaf or as buns. The first recorded recipe is from Bath, England, in 1780—and perhaps originated with a French refugee who found work making and selling her delicious rolls on the street. Lightly toasted and buttered, with some fruit jam or preserves, it’s a quick breakfast or a mid-afternoon tea time indulgence.
• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm whole milk (110° to 115°)
• 1/2 cup butter, softened
• 1/4 cup sugar
• 2 teaspoon salt
• 3 large eggs
• 5-1/2 to 6 cups all-purpose flour
• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
• Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
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