Are you looking for a simple yet incredibly rewarding baking project? Then look no further! This Sally Lunn bread recipe is a delightful journey into homemade cooking, resulting in a soft, slightly sweet bread perfect for breakfast, brunch, or a delightful afternoon tea. Originating from Bath, England, this easy recipe delivers a taste of history and deliciousness in every bite. It's a perfect addition to your repertoire of quick dinner ideas or healthy meals, and you'll be amazed at how quickly this simple recipe comes together. Let's get baking!
Ingredients:
- 1 teaspoon fast-action dried yeast
- 1 teaspoon caster sugar
- 150ml lukewarm milk (around body temperature)
- 250g strong white bread flour, plus extra for dusting
- 1 teaspoon salt
- 50g unsalted butter, softened
- 1 large egg, lightly beaten
- Milk or melted butter for brushing (optional)
Instructions:
Step 1: Activating the Yeast
In a large bowl, combine the lukewarm milk, sugar, and yeast. Gently stir and let it stand for 5-10 minutes until frothy. This crucial step ensures your yeast is active and ready to work its magic, resulting in a light and airy bread.
Step 2: Combining Dry Ingredients
In a separate bowl, sift together the flour and salt. This helps aerate the flour and prevents lumps in the dough.
Step 3: Bringing it Together
Add the dry ingredients to the yeast mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms.
Step 4: Kneading the Dough
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook attachment for about 5 minutes. Gradually incorporate the softened butter during kneading.
Step 5: First Proof
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 6: Shaping and Second Proof
Gently punch down the dough to release the air. Grease a 20cm (8-inch) round cake tin or a similar sized ovenproof dish. Press the dough into the tin, ensuring it reaches the edges. Cover again and let it rise for another 30-45 minutes, or until almost doubled.
Step 7: Baking
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
Step 8: Cooling and Serving
Remove the bread from the oven and let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely. Brush with a little milk or melted butter for extra softness (optional). Enjoy your delicious homemade Sally Lunn bread!
Tips for Success:
- Use lukewarm milk – too hot will kill the yeast, too cold will hinder its activation.
- Don't over-knead the dough – this can result in a tough bread.
- Ensure the dough rises properly – this is key to achieving a light and airy texture.
- Check the bread's doneness by tapping the bottom – it should sound hollow when fully baked.
Variations:
- Add dried fruits like raisins or cranberries to the dough for a sweeter version.
- Incorporate herbs like rosemary or thyme for a savoury twist.
- Use different types of flour, such as whole wheat, for a more nutritious option.
Nutritional Information (per serving, approximate):
Calories: Around 250-300 Protein: Around 7-8g Fat: Around 8-10g Carbohydrates: Around 40-45g
This Sally Lunn bread recipe is a wonderful addition to your collection of easy recipes and best recipes. The delicious dishes you can create with it are endless! From simple toast to more elaborate pairings, this bread is a versatile and satisfying addition to any meal. Enjoy the process of homemade cooking and savor the delightful results.