Sally Lunn Bread

Sally Lunn Bread

1 t. active dry yeast

1 C. milk

1/2 C. unsalted butter

1/2 t. salt

3 large eggs, beaten

4 C. unbleached all-purpose flour

Stir yeast into 1/4 cup warm water. Generously butter a 10-inch Bundt pan or angel food cake pan. Heat milk with butter over low heat until butter is melted. Stir in salt. Let cool to lukewarm. Stir milk mixture together with eggs and yeast mixture in a large bowl. Add flour, 1 cup at a time, beating with a sturdy spoon after each addition until smooth.

Spoon dough into prepared pan, cover with lightly oiled plastic wrap, and let rise in warm place away from drafts until doubled in bulk, about 2 hours. Fifteen minutes before baking, preheat oven to 375 degrees. Bake until golden and a toothpick inserted in center comes out clean, about 45 minutes. Let cool 2 minutes, then unmold and serve with butter.

Makes one 10-inch tube loaf


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