Sally Lunn Bread

Sally Lunn Bread is not a sandwich or dessert bread, it has a different texture to it.. not quite gritty.  It has a touch of sweetness, thus tasting good served warm with melted butter and jam.  A Sally Lunn is a type of enriched yeast bread associated with the town of Bath in the West Country of England, known since the late 18th Century and described by Eliza Acton's as a version of "Solimemne - A rich French breakfast cake, or Sally Lunn". - Wikipedia


1 cup hot milk (not scalded)
1/4 cup butter
1/4 cup sugar
1 teaspoon salt
1 package dry yeast 
1/4 cup warm water
3 eggs
3  1/2 cup flour  (I used unbleached white)

• Mix hot milk, butter, sugar in salt in a large bowl and cool to lukewarm
• Stir yeast into warm water and let dissolve for about 5 minutes
• Add yeast mixture and eggs to first mixture, beat vigorously
• Add flour gradually
• Cover and let rise in a warm place, until double. (I set the oven to 190 degrees, and put the mixture in a glass bowl covered with a towel on the middle rack)
• Spoon mixture into a buttered and floured loaf pan
• Bake 350 degrees for 40 - 50 minutes (until a toothpick inserted in the middle of the bread comes out clean)
• Cool on a cooling rack

-Queenie Cuisine