14 Sally Lunn Bread-October,2016

Sally Lunn Bread

20 servings


8 cups high gluten or bread flour

1 cup milk

1 cup water

¼ pound unsalted butter

2/3 cup sugar

2 Tablespoon salt

¼ cup yeast

6 each eggs


Combine water, milk, and butter in a saucepan. Heat until the butter is very soft.

In a mixing bowl, combine the dry ingredients with half of the flour. Add the warm liquid and mix well to form a smooth batter.

Add three eggs, one at a time and mix well. Add another cup of the flour and mix well. Ad the second three eggs one at a time to form a batter. Add the remaining flour and mix until the flour has been incorporated and the batter has formed a smooth ball. The dough should be less firm than bread and more firm than a batter. Put the dough in a clear bowl with a little oil and cover the bowl with plastic wrap. Proof until double in volume. Divide the dough between two bund pans or two loaf pans, or one of each. Proof again until risen and doubled in volume.  Bake at 350 for about 20 minutes.