- A delicate, light, sweetened bread.
- 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
- 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.