Receta Sally Lunn Bread

by Rocquie

MY LOVE OF VINTAGE RECIPES should come as no surprise to anyone. I have talked about it for years. Here is a short post I wrote about it a few years ago. I have known Sally Lunn Bread all my life as a Southern recipe. I can remember ladies sitting around my Mother's kitchen table drinking coffee and eating warm slices of this bread with butter and honey or jam, while talking about what ladies talk about. Sally Lunn bread is a slightly sweet brioche type bread. It is fantastic with pimiento cheese and makes delicious toast. It also freezes beautifully. This is a no knead recipe but it does require two 1-hour risings plus a 25 minute baking time, so allow plenty of time to make it. It is made in a tube pan or bundt pan. The craggy top crust is a result of a very thick and sticky dough and is a signature of this bread. Sally Lunn Bread 1 package yeast 1/2 cup warm water 1 cup warm milk 1/2 cup softened butter 1/4 cup sugar 2 tsp. salt 3 eggs 5 1/2 - 6 cups flour In mixing bowl, dissolve yeast in warm water. Add the warm 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 dough into a greased bowl, turning to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Stir the dough down and spoon into a greased and floured tube pan. Cover and let rise until doubled in size, about 1 hour. Bake at 400 degrees for 25 - 30 minutes until golden brown. Remove from pan onto a clean kitchen towel.