Baking Sally Lunn!

Several days ago I decided I wanted to try Terry Thornton’s bread. Although I was not all that excited about dragging my large bread maker out of storage in the pantry, I was excited about trying Terry’s recipe. Well, turns out I couldn’t find my bread maker. Bob and I looked and looked. We poked into corners in this house and the attic that I forgot were there. But no bread maker to be found. I’m sure it’s somewhere ~ surely I wouldn’t have put it in a yard sale ~ would I?

No problem, I still have the dough hook that attaches to my counter-top Kitchen-Aid electric mixer, so I figured all is not lost. I should have tried Terry’s recipe first, but instead I decided to get a little more adventuresome and picked a recipe out of my cookbook, A World of Breads, by Dolores Casella Ms. Casella had written in an introduction to Loaf Breads that “not many women make a yeast-raised Sally Lunn any more.” So that’s the one I decided to try. Just had to follow directions for making bread that came with my Kitchen-Aid and I should be alright. Right?

I placed it in one regular loaf pan and as the dough was rising, I realized it should have gone into two pans. It started coming over the sides and I had to cut some of the excess off before I actually baked it. The Sally Lunn was a little too sweet for me, but it was a good bread.
Here is Ms. Casella’s recipe:

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SALLY LUNN
(Yeast)

This is the yeast version of this famous English bread which has been popular for several hundred years. (The cookbook also has a baking-powder version.) Serve the bread for tea or afternoon coffee, with bowls of fresh fruit, or at breakfast with butter and plenty of homemade jam.

1/3 cup sugar
1/2 cup butter
1 1/2 teaspoons salt
1 cup scalded and cooled rich milk
1 cake yeast
1/4 cup lukewarm water
3 eggs, beaten
4 cups flour, sifted

Cream the butter, sugar, and salt. Add the cooled milk. Dissolve the yeast in the water and add to the creamed mixture along with the beaten eggs. Add the flour a little at a time, beating thoroughly between additions. Cover and let rise until doubled. Then punch down and pour into a well-greased loaf pan or small tube pan. Cover and let rise again. Bake in a 350-degree oven for about 40 minutes, or until loaf is golden brown and tests done.

NOTE: To bake as buns pour the batter into well-greased muffin pans, cover and let rise. Brush with beaten egg and bake in a 400-degree oven for 20 minutes, or until done.

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In the Rolls section of this cookbook, Ms. Casella includes a recipe for Brioche with several variations. Two days after my Sally Lunn adventure, I decided to try Brioche. I must say, the results were great. I shared rolls with my neighbor and my granddaughter and both raved about them. I had enough dough to make 2 pans of rolls and 1 loaf of this very versatile bread.

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