Hearty Sally Lunn Bread

Hearty Sally Lunn Bread is one of my favorites. With butter, milk, and eggs, it is a rich and extremely moist bread. I sometimes add whole grain flour to make it just a little healthier.

INGREDIENTS

4 teaspoons active dry yeast 1/2 cup sugar (2 tablespoons to activate yeast) 1 cup warm water 1/2 cup warm milk 1/2 cup melted butter 6 eggs 1 tablespoon salt 6+ cups white flour (may substitute up to 1.5 cups of whole grain flour for a hearty bread and up to 1/2 cup of vital wheat gluten for fluffiness)

Hearty Sally Lunn bread Recipe and Directions

1. Combine active dry yeast, 2 tablespoons of the sugar, and warm water. Allow it to rest for 5 minutes to activate the yeast.

2. Add warm milk (If I have been making cheese recently I will use my whey instead and it gives it a lovely tangy flavor and a higher protein content.)

   
   

   

   
   

3. Add melted butter, eggs, and salt.

4. Lastly, add flour. (You could just use white flour but the wheat adds flavor and nutrients and the gluten makes it a fluffier bread. You can substitute other flours for the wheat flour. I have used buckwheat flour before and been very happy with the result.)

   
   

   

   
   

5. Mix on low adding flour until the dough doesn't stick to the bowl. Usually about 4 minutes and then mix on medium for 6 minutes to stretch the gluten.

   
   

   

   
   

6. Allow to rise covered for 1-2 hours.

   
   

   

   
   

7. Shape into a loaf, place in a greased loaf pan.

   
   

   

   
   

8. Cover and allow to rise another 1 hour. Bake 45-55 minutes at 350 degrees Fahrenheit. (If the top is browning too quickly, place tin foil over the top to help shield it from the heat a little but remove it for the last 5-10 minutes of cooking.

   
   

   

   
   

This is my favorite bread to make when I make fresh jam, or dinner, or anytime really. I hope you enjoy it as much as I do.