My baking experiment #48 – sally lunn bread

I came across this recipe for a no-knead yeast bread and thought i’d give it a try:

http://smittenkitchen.com/blog/2011/03/sally-lunn-bread-honeyed-brown-butter-spread/

Ingredients 

2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 1/8 teaspoon (1/2 packet) active dry yeast
3/4 cup milk
4 tablespoons (1/2 stick) unsalted butter, softened
1 large egg plus 1 large egg yolk

Instructions

In a large bowl, whisk together 3/4 cup flour, sugar, salt and dry yeast.

In a saucepan, heat milk and butter together until mixture is warm (105 to 110 degrees); don’t worry if butter isn’t completely melted. Gradually pour warm ingredients into dry mixture and mix with an electric mixer for 2 minutes or stir vigorously by hand with a wooden spoon for 3 minutes. 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 3/4 cup flour and beat or stir until smooth.

Scrape down bowl and cover the top with plastic wrap. Let rise for one hour or until doubled. Meanwhile, grease and flour a 9x5x3-inch loaf pan. (Alternatively, make bread rolls by using muffin tins.) Once the dough has doubled, scrape it into prepared pan. Cover with greased plastic wrap and let rise for a total of 30 minutes. After 15 minutes, however, remove plastic and preheat oven to 375°F.

Bake for 35 to 40 minutes (or shorter if making rolls) until a tester comes out clean. Cool in pan for 5 minutes then turn out to a rack to cool.

The bread tastes like a light brioche but involves less butter, fewer eggs and significantly less of a time commitment. It is more dessert- and less sandwich-like; a slice of this only needs a pat of butter, a schmear of jam or some Nutella, which is exactly what i enjoyed it with. It’s a good, hearty loaf of bread!

the dough
the dough
freshly-baked loaf
freshly-baked loaf
inside the loaf
inside the loaf
enjoy with Nutella!
enjoy with Nutella!
sliced bread
sliced bread
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