Thursday, March 17, 2011
Sally Lunn bread
I'd never heard of Sally Lunn bread before a few days ago. Deb posted a recipe for it at Smitten Kitchen, and I was intrigued...I was intrigued by the description of the bread as a low-effort, not-as-buttery brioche, and I was intrigued that it was a yeasted bread with methodology more closely resembling a quick bread.
So I made it! It was really easy: all-purpose flour, sugar, salt, and yeast, combined with warmed milk and butter, and finally eggs. Mix for a few minutes, rise until doubled (mine took almost two hours), dumped into a floured and buttered loaf pan, 30 minute rise, and bake.
Nothing special by itself, but we turned it into French toast for dinner tonight. Hubby declared it right up there with the best French toasts we've ever had.