Bread and I don’t always get along.
Our working relationship is strained due to the fact that there have been some long-standing issues between us — um, like…
Bread, why can’t I ever knead you the right way? Bread, why don’t you wanna rise all nice n’ proper for me? Bread, why won’t you ever come out of the oven looking less grumpy n’ lumpy?
Bread, why do you go straight to my hips when I eat you? Bread, I know this is all your fault!
But this particular recipe is a turn for the better for us — no kneading, easy rising, a distinct lack of lumpiness.
I picked up a whiff of Sally Lunn bread from another, much (much, much) more famous and popular blog, and only made a few changes. I added more yeast (since I love the flavour of it), a little more sugar, and a touch of cardamom.
The final product: a loaf that’s crisp around the edges while soft and delicate on the inside with a touch of sweetness and a pleasant eggy flavour.
And, most importantly, easy to not wreck somehow!
Sally Lunn Bread
*adapted slightly from Smitten Kitchen
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 2 & 1/4 teaspoons (1 packet) active dry yeast
- 1/2 teaspoon salt
- 1/8 teaspoon cardamom
- 3/4 cup milk
- 1/4 cup (4 tablespoons) unsalted butter
- 1 large egg
- 1 large egg yolk
- cardamom and sugar, for dusting
In a small saucepan over low heat, combine the milk and unsalted butter.
Warm until the butter melts completely, then remove from heat and set aside.
In a large bowl, sift together 3/4 of a cup of the all-purpose flour, and all white sugar, dry yeast, and salt.
Pour the warmed milk and melted butter over top the sifted ingredients, and stir vigorously for 3 ~ 4 minutes, working out any large lumps of flour.
Add another 3/4 cup of flour and the egg and egg yolk. Stir vigorously for another 3 ~ 4 minutes.
Add the remaining flour and stir for another minute, or until no lumps of flour remain.
Cover the bowl with plastic wrap and let the dough rest for 1 hour.
After 1 hour, preheat the oven to 375°F/190°C — if you’re using dark coloured bakeware, lower the temperature to 355°F/180°C. Grease and flour a 8 x 4 inch loaf tin.
Scrape the risen bread dough into the prepared loaf tin and cover with plastic wrap again.
Let rest for another 20 minutes.
After 20 minutes, remove the plastic wrap and sprinkle the dough with cardamom and white sugar. Wait another 10 minutes.
Once another 10 minutes has passed, you can finally slide the loaf into the oven!
Bake for 35 ~ 40 minutes, or until the top is a mouthwatering shade of golden brown.
Let cool in the loaf tin for 5 minutes, then turn the bread out onto a cooling rack.
If you can resist, let the bread cool before you slice it up and dig in — but I didn’t exercise that sort of patience, so it’s not like I expect anyone else to either!
Sally Lunn bread, lightly toasted with a slather of marmalade or plum preserves, you are truly delectable. Yum!