SALLY LUNN

Recipe Notes: This slightly sweet bread is traditionally served with afternoon tea in England.

Preparation Time: About 4 hours (including rising time)

Quantity: One loaf

Source: The Essential Baking Cookbook

Ingredients:

• 7 g. (1/4 oz) sachet dried yeast
• 1 tsp. granulated sugar
• 3 eggs, at room temperature
• 3/4 c. (185 ml/6 fl oz) warm milk
• 1/3 c. honey
• 125 g. (4 oz or 1 stick) butter, melted
• 1/2 tsp. salt
• 4 c. (500 g/1 lb) plain flour
• 1 Tbs. sugar, extra
• 1 Tbs. milk, extra

Instructions:

• Grease a deep 25 cm (10 inch) round tin and line the base with baking or wax paper. Place the yeast, sugar, and 1/4 cup warm water in a small bowl and stir well. Leave in a warm, draft-free place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slighty increased in volume. If your yeast doesn't foam it is dead, so you will have to discard it and start again.
• Place the eggs, milk, honey, butter, salt, 2 cups of the flour, and the yeast mixture in a large bowl. Beat with electric beaters at medium speed for 5 minutes, then stir in enough of the remaining flour to make a thick batter (I use just about all of it). Cover loosely with plastic wrap and leave in a warm place for 1-1.5 hours, or until well risen. Stir down the batter.
• Spoon the batter into the tin with a ladle or spoon, then flatten the surface of the batter with lightly oiled hands. Cover and leave to rise again for 1 hour, or until the batter reaches the top of the tin.
• Preheat the over to 350°F (180°C). Bake for 35-40 minutes, or until a skewer inserted in the center comes out clean. Brush with the combined extra sugar and milk, then return to the oven for 5 minutes. Turn out onto a wire cooling rack and leave for 20 minutes. Slice and serve while still warm.
• NOTE: Sally Lunn is traditionally served in the following way: leave the bread to cool, then slice it horizontally into three equal layers. Toast and butter each side, then reassemble into the original bun shape. It is then sliced for serving. It can also be simply sliced in the same way you usually slice bread. It keeps for up to five days in an airtight container and can be frozen for up to a month.