Step back in time and indulge in the rich history of Gadsby's Tavern with the delightful Sally Lunn Bread! This American classic is not just a recipe; it's a taste of tradition that has been cherished for centuries. Imagine a warm, golden loaf fresh from the oven, its soft, pillowy texture perfect for slathering with butter or jam. With just 50 minutes from start to finish, you can bring the flavors of early American dining right into your kitchen. Ready to impress your family and friends with this scrumptious treat? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 package active dry yeast
- 1/2 tsp salt
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your oven is at the right temperature for baking the Sally Lunn bread.
- In a small bowl, combine the active dry yeast with 1/4 cup of warm milk (about 110°F or 43°C). Allow it to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1/2 cup of sugar, and 1/2 teaspoon of salt. This will help evenly distribute the dry ingredients.
- In another bowl, beat the 2 eggs until they are well combined. Add the melted butter and the remaining 1/4 cup of milk to the eggs, mixing well.
- Once the yeast mixture is frothy, add it to the egg and milk mixture. Stir to combine.
- Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a soft dough forms. The dough will be slightly sticky.
- Turn the dough out onto a floured surface and knead it gently for about 5 minutes, until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 20 minutes, or until it has doubled in size.
- After the dough has risen, punch it down gently to release the air. Shape it into a round loaf and place it in a greased 9-inch round cake pan or a loaf pan.
- Cover the shaped dough again with the kitchen towel and let it rise for an additional 10-15 minutes while the oven continues to preheat.
- Bake the bread in the preheated oven for about 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the bread from the oven and let it cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely.
- Slice and serve the Sally Lunn bread warm or at room temperature. It can be enjoyed plain or with butter, jam, or your favorite spread.
Tips
- Yeast Activation: Make sure your milk is warm but not hot when activating the yeast. If it's too hot, it can kill the yeast, preventing your bread from rising.
- Kneading Technique: When kneading the dough, use a gentle touch. Over-kneading can lead to a dense loaf, while proper kneading will create a light and fluffy texture.
- Rising Environment: To create a warm environment for the dough to rise, you can place it in an oven that is turned off but has the light on. This will provide a cozy space for the yeast to work its magic.
- Check for Doneness: To ensure your bread is perfectly baked, tap the bottom of the loaf; it should sound hollow. If it doesn’t, give it a few more minutes in the oven.
- Serving Suggestions: This bread is incredibly versatile! Serve it warm with butter, or elevate it with your favorite spreads, or even use it as a base for delicious sandwiches.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 55mg
