Description
Soft, and slightly sweet, this classic bread is a cross between brioche and a pound cake. It can be eat by itself or with jam and served with tea.
Ingredients
Units
Scale
- 1 cup milk
- 1 1/4 sticks margarine
- 1/2 cup sugar
- 2 tsp salt
- 4 eggs
- 1 pkg or 2 1/4 tsp yeast (active dry or instant) *See Note 1
- 4 - 4 1/2 cup flour
Instructions
Cue Up The Episode!
Make sure you listen to Judith's episode of The Storied Recipe Podcast, "The Unflappable Farmer's Wife and Her Daily Bread" while you make her amazing Sally Lunn Bread.
Make The Recipe
- Scald milk (*See Note 2): Heat in a saucepan until just before boiling. Let sit until room temperature.
- Dissolve yeast in warm water.
- Beat eggs well then add to milk mixture. Add yeast and flour, mix on low (or stir) until well mixed. Keep in mind the batter will be quite loose. You could not knead this dough if you tried.
- Set aside, covered, for 2 hours or until doubled.
- Pour into well greased bundt pan and let rise for 30 minutes or so.
- Bake at 325°F / 165°C for 45 minutes.
Notes
- Note 1: For this bread, you can use either active dry yeast or instant yeast. Just be sure the milk mixture you’re adding it to is under 110°F, or you risk killing the yeast.
- Note 2: How to know when your milk is scalded? Look for these signs: 1) You'll see steam rising 2) Bubbles will form around the edge 3)You may see a thin skin form on top of the milk 4) Most reliable method: use a thermometer and you'll know it's done when it reaches 180°F / 82°C. After scalding, let the milk cool to lukewarm—around 110°F—before adding the yeast. That way, you activate the yeast without killing it.
- Prep Time: 3 hours
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1/12