Sally Lunn bread, as far as I recall, is the only homemade yeast bread my family ate growing up. Perhaps because of that, I have fond memories of it and think of it as a comfort bread. I don’t usually make it to accompany a meal because for me, it’s a meal unto itself: a perfect snack on a lazy afternoon.
3/4 cup milk
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
1 package active dry yeast
1/4 cup water
2 3/4 (plus more) all-purpose (or bread) flour
1. Scald milk. Add sugar, salt and butter; stir to dissolve. Pour into large bowl and cool until lukewarm.
2. While milk mixture cools, sprinkle dry yeast into the warm water; stir to dissolve.
3. Add 2 cups of the sifted flour to the cooled milk. Mix well , then beat until smooth.
4. Stir in dissolved yeast and water mixture. Add egg and beat at least one minute.
5. Stir in remaining flour and beat until smooth (about 2 minutes)- you may need more than 2 3/4 cup. Scrape down batter from sides of bowl.
6. Cover and let dough rise until doubled (one hour).
7. After dough has doubled, stir down and turn batter into a greased loaf pan. Let dough rise until doubled (one hour).
8. Bake dough for 45 minutes. Turn loaf onto a cooling rack and cool slightly before serving.