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Sally Lunn
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A delicate, light, sweetened bread.

Serves/Makes:1 loaf

  • 1 envelope yeast
  • 1/4 cup (60 ml) lukewarm water
  • 3 tbsp (45 ml) honey or 1/3 cup (80 ml) light brown sugar
  • 2 eggs, at room temperature
  • 3/4 cup (175 ml) milk, scalded
  • 1/3 cup (80 ml) sweet butter
  • 2 tsp (10 ml) salt
  • 3-1/2 cups (825 ml) sifted flour
  • Top:
  • 4 tbsp (60 ml) light brown sugar
  • 2 tsp (10 ml) cinnamon, cardamom or anise
  • Dissolve yeast in lukewarm water with honey or brown sugar until frothy.
  • Beat eggs until very light.
  • Scald milk and add butter and salt.
  • When milk mixture cools to lukewarm combine it with the eggs and yeast.
  • Add the liquid to the 3 cups (700 ml) flour and beat until elastic, adding more flour if necessary so that it will not be too thin (It must be spongey and light).
  • Beat about 4 minutes.
  • Set the bowl in a pan of hot water, cover with a towel and let dough rise until light.
  • Beat dough down and put in a well-oiled pan.
  • Set the pan in warm water.
  • Cover loosely with a towel.
  • When dough has risen, sprinkle with the mixture of sugar and spice - this is optional.
  • Put the loaf in a cold oven.
  • Set the oven to 400 degrees (200 C.) and bake for 10 minutes, then turn the heat to 350 degrees (175 C.) and bake for 30 minutes more.
This is a lovely tea bread. Too much flour must not be used to keep it delicate and light. To make Sally Lunn muffins fill oiled muffin cups 2/3 full and bake for about 20 minutes.

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