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Sally Lunn
Bread Recipe
Serves 10 - 12
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This recipe is adapted
from Bill Neal's Southern Cooking (University of North Carolina
Press, 1985). The long beating by hand develops the gluten in the flour and
encourages the characteristic light and airy texture that resembles that of
French brioche. Newer versions of this old-fashioned Southern yeast bread
use an electric mixer. Take your choice. It is best served warm from the
oven with butter. Sliced, lightly toasted, and served with jam or fruit, it
is delicious for breakfast. Any leftovers make a first-rate bread pudding. |
 | 1 cup milk |
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| 1/2 cup (1 stick) unsalted butter, plus 1 tablespoon
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| 1/4 cup sugar |
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| 1 package active dry yeast |
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| 3 large eggs, lightly beaten |
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| 4 cups all-purpose flour |
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| 1 teaspoon salt |
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1. Combine the milk, 1/2 cup butter, and sugar in a saucepan.
Gently heat until the butter and sugar are dissolved in the milk. Let cool to
lukewarm, then stir in the yeast and let it sit until little bubbles appear.
Stir in the eggs.
2. Put the mixture in a large bowl and blend in the flour and salt. Stir with a
wooden spoon until the dough becomes elastic and shiny, beating 400 strokes.
Cover with a damp towel or plastic wrap, and let the dough rise in a warm,
draft-free place until doubled in volume. Beat the dough down, counting 50
strokes, and set aside for 15 minutes.
3. Generously butter a tube pan with the remaining butter. Beat the dough
another 50 strokes and put it evenly in the tube pan. Cover again and let
rise until doubled.
4. Preheat oven to 375 degrees.
5. Bake in the middle of the oven until the bread is risen and golden in color,
about 40 minutes.
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