Page 80 - Baking

SALLY LUNN BREAD

MAKES 1 (9X5-INCH) LOAF

1 cup warm whole milk 1. In a large bowl, stir together warm milk, melted butter, sugar, and salt.
(105° to 110°)
½ cup unsalted butter, melted 2. In a small bowl, combine ¼ cup warm water and yeast. Let stand until
¼ cup sugar mixture is foamy, about
1½ teaspoons kosher salt 5 minutes. Add yeast mixture and eggs to milk mixture, whisking until well
¼ cup warm water (105° to 110°) combined. Gradually add flour, whisking until well combined. (Dough will be
1 (0.25-ounce) package active dry thick.) Cover and let rise in a warm, draft -free place (75°) until doubled in
yeast size, about 45 minutes.
3 large eggs
3½ cups all-purpose flour 3. Preheat oven to 350°. Spray a 9x5-inch loaf pan with cooking spray.

4. Place dough in prepared pan. Cover and let rise for 15 minutes.

5. Bake until lightly browned, about 45 minutes. Let cool in pan for
20 minutes. Remove from pan, and let cool completely on a wire rack.

KITCHEN TIP

Dense and sturdy, this bread is delicious toasted and spread with butter
and jam. It also makes for a wonderful sandwich.

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