Sally Lunn (Batter Bread)
A light, eggy bread that dates back to the 18th century.
Ingredients
- 1/2 cup warm (110-115°F) milk
- 1/2 cup unsalted butter, melted
- 1/4 cup warm (110-115°F) water
- 2 1/4 teaspoons active dry (or instant) yeast
- 1/4 cup sugar
- 3 large eggs, lightly beaten
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- softened butter or vegetable spray for greasing the bread pan
Instructions
- In a small pot or microwave safe bowl, heat the milk and butter together on the stove top or in a microwave oven. When the butter melts, set the mixture aside and allow it to cool to 110-115°F. The mixture should feel warm (not hot!) to the touch.
- Meanwhile, in a quart-size glass measure, whisk together the water, yeast, and sugar. When the milk mixture has cooled sufficiently, add it and the eggs to the yeast mixture. Whisk briefly to combine.
- Tip 3 1/2 cups flour into a large mixing bowl. Add the salt, and stir to mix. Make a well in the center of the flour, and then add the liquid ingredients. Stir vigorously, with a stout spoon until a thick, smooth batter develops. If the batter seem soupy rather than thick, go ahead and stir in the extra 1/2 cup of flour. Cover the bowl with cling film and let rise at room temperature until doubled in volume -- about 2 hours.
- Use a spoon or spatula to gently deflate the batter. Then pour the batter into a 9x5 loaf pan or a 13-inch pain de mie ("Pullman") pan. Cover loosely with lightly-greased cling film. If using a loaf pan, let the batter rise until it forms a crown approximately 1 inch above the rim of the pan (about 45 minutes at room temperature). If using a pullman pan, let rise just until the batter reaches 1/2 below the rim (about 45 minutes), and then slide the lid on. Halfway through rising time, preheat the oven to 375°F.
- Bake in the preheated 375°F until the bread is done -- usually 45 minutes. Unmold and let cool to room temperature on a wire rack before slicing.