Sunday, September 18, 2011

sally lunn bread

I don't know what Sally Lunn bread is.
Do you?
Do you care after looking at this?

Just know that it's super easy, quick-bread.
Like banana bread but plain.
What does this mean?
No kneading, hardly any rising, and fresh bread at the end.
Aaaaaand, go!

Sally Lunn Bread
From Smitten Kitchen.
Makes 1 loaf.

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon table salt
1 1/8 teaspoon active dry yeast
3/4 cup whole milk
4 tablespoons unsalted butter, softened
1 large egg plus 1 large egg yolk

In a large bowl, whisk together 3/4 cup flour, sugar, salt and dry yeast.

In a small saucepan, heat the milk and butter together until the mixture is warm (105 to 110*).  The butter doesn't have to be completely worries if yours isn't!  

Gradually pour the liquid ingredients into the dry mixture and mix with an electric mixer for 2 minutes or stir vigorously by hand with a wooden spoon for 3 minutes. 

Add the whole egg, the egg yolk and another 1/2 cup flour and beat again for 2 minutes by machine or 3 by hand. 

Add the last of the flour and beat or stir until smooth.

Scrape down bowl and cover the top with plastic wrap. Let rise for one hour or until doubled. 

Haha, can you see it?  :)

Meanwhile, butter and flour a 9x5x3 inch loaf pan. Once the dough has doubled, scrape it into the prepared pan. Cover with buttered plastic wrap and let rise for a total of 30 minutes. After 15 minutes, however, remove the plastic and preheat your oven to 375*.

*this would have looked more "risen" but my husband put his finger in the back corner and deflated it....*

Bake for 35 to 40 minutes or until a toothpick comes out clean. 
Cool in pan for 5 minutes then turn out to a rack to cool.
Enjoy with that salted brown butter honey spread.....yum.

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