My mother used to make this bread on Sundays for dinner and it was wonderful-- light and airy and delicious and fantastic. I have wanted for years to make this bread but thought I needed an angel food cake pan (or 9" tube pan) which what she made it in, or a bundt pan at least. It is amazing to me, the more that I cook, how much of cooking is simply having the right equipment. As I said to the Robber yesterday, "You know what I want? A 9" springform pan, a bundt pan, a tart pan, a kitchen scale, a food processor, and an icecream maker." "Which of those is the most important?" he asked. (I love him so much.) "The icecream maker, of course." One has to have priorities.
I know I've been stealing a lot from Smitten Kitchen lately, but seriously how could I not when I find things like Sally Lunn-- made in a normal bread pan! Something I have! As soon as I found it, I had to make it. Most recipes I find sit around for at least 3-4 months in my recipe list before I try them out, and this I think made it only 2 weeks, thankfully, as I made it last night and it was so easy and delicious and perfect and the Robber was so happy as he loves loves a freshly baked bread. I think this may be gracing our Sunday tables again in the near future.
Note: Can double this recipe and make it in the tube pan... if you have one.
Adapted from Maida Heatter's Cakes (possibly the same one my mother got the recipe from) by yes, Smitten Kitchen (just read her blog, ok):
http://smittenkitchen.com/2011/03/sally-lunn-bread-honeyed-brown-butter-spread/
Ingredients:
2 C. all-purpose flour
2 T. sugar
1 tsp. salt
1 1/8 tsp. active dry yeast
3/4 C. milk
4 T. unsalted butter, softened
1 large egg plus 1 large egg yolk
Directions:
1. In a large bowl, mix 3/4 cup flour, sugar, salt and dry yeast by hand or with an electric mixer.
2. In a saucepan, heat the milk and butter together until the mixture is
warm (105 to 110 degrees); don’t worry if this butter isn’t completely
melted. Gradually pour the warm 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.
3. Add 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.
4. Scrape down bowl and cover the top with a clean kitchen towel. Let rise for
one hour or until doubled.
5. Meanwhile, butter and flour a 9×5x3-inch loaf
pan. Once the dough has doubled, scrape it into the prepared pan. Cover
with your kitchen towel and let rise for a total of 30 minutes.
After 15 minutes, however, remove the plastic and preheat your oven to
375°F.
6. Bake for 35 to 40 minutes or until a cake tester inserted into the
center comes out clean. Cool in pan for 5 minutes then turn out to a rack to cool.
2 comments:
Hmm, I always thought Mom used the recipe in the Bernard Clayton book:
(I paraphrase)
3.5 - 4 c AP flour
1/3 c sugar
1 t salt
1 T yeast
1/2 c each milk and water
1/2 c (1 stick) butter
3 eggs (room temp)
Mix 1.5 c flour, sugar, salt, yeast in a large bowl. Warm the milk, water and butter together over low heat until the liquid is warm and the butter is soft (does not need to be completely melted). Slowly pour the liquid mixture into the dry mixture and beat for 3 mins with a wooden spoon. Add the eggs and 1 c flour, or enough to make a thick batter. Beat for another 2 mins, then stir in enough additional flour to make a stiff batter.
Cover the bowl with plastic wrap and leave at RT. When the dough has doubled in bulk, about 1 hour, stir the batter down and beat it well for about 30 secs, then spoon into a lightly greased 9" tube pan. Cover the pan with wax paper and allow to rise until the dough has doubled again, another 50-60 mins.
Preheat the oven to 325 F 20 mins before baking. Bake for 50 mins or until the loaf is golden brown and a skewer comes out clean and dry. Carefully remove the loaf from the pan and cool on a wire rack. Serve warm.
My recipe is from James Beard.
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