Sally Lunn Bread

I have had this recipe saved for the longest time, but just hadn’t had the time to properly try it.  A few weeks ago, I found myself with a whole free Saturday morning, and I decided to give it a try.  The dough was not hard to put together, and it seemed to rise every time it was supposed to.  It was kind of an eggy bread, especially with the addition of an extra egg yolk.  I used it as an accompaniment to the asparagus soup, but I think it might also make a great french toast.  Enjoy!  And thank you for reading.

2 cups flour
2 tbsp. granulated sugar
1 tsp. table salt
1 1/8 tsp. active dry yeast
3/4 cup milk (I used 2%, but it probably doesn’t matter much)
4 tbsp. unsalted butter, softened
1 large egg
1 large egg yolk (save the white for an egg white omelet!)

1. Mix 3/4 cup of the flour, sugar, salt and yeast in a large bowl.  At first I used an electric mixer, but it wasn’t necessary.  Mixing it all by hand is very easy enough.

2. In a saucepan, heat the milk and butter (about 105 degree, not quite to a boil).  The butter might not melt all the way.  Gradually pour it into the flour mixture and stir with a wooden spoon for about 3 minutes, until well-combined.

3.  Add the whole egg and egg yolk and stir briefly.  Add another 1/2 cup of flour and stir again for a few minutes.

4. Add the remaining 3/4 cup of flour and stir the whole mixture until smooth.

5. Make sure that the dough is in a little ball at the bottom of the bowl (scrape down the sides).  Cover the top with plastic wrap.  Let it rise for 1 hour.

6. Prepare a 9X5X3 inch loaf pan by buttering and flouring it.  When the dough has risen for 1 hour, scape it into the loaf pan.  Cover with plastic wrap and let it rise for 30 minutes.  After the first 15 minutes, remove the plastic wrap.

7.  While it is rising, preheat the oven to 375 degrees.

8. Bake for 35-40 minutes, until a tester comes out clean.  Cool in the pan for a few minutes, then cool on a rack.

Source: Smitten Kitchen (check out her recipe for salted and honeyed brown butter spread…looks amazing, but I haven’t had the chance to try it yet)