Sally Lunn Bread
It seems ages that I haven't done anything to my blog.. so little time so many things to do !! Anyway..here I am!
Sally Lunn Bread - A large sponge cake-like bread, more like a bread than a cake that is either yeast or baking powder based that can be made either into a cake, buns, rolls, or even a loaf of bread.
As to the name, there are those who say that Sally was the daughter of a pastry cook in Bath, England. Because the bun is similar to a French brioche, others say she must have been a French Huguenot woman who baked them. Then they say that no French lady would be named Lunn or called Sally. Others say there was no one named Sally at all; the words are a corruption of "sol et lune," the French words for sun and moon that may have been used to describe the round shape of the buns, or perhaps a French word like "solimeme" for a type of brioche.
185 ml warm milk
7g package active dry yeast
125 g butter , melted
1 tsp caster sugar
1/2 tsp salt
3 large eggs
4 cups (500 g) plain flour
110 g (4 oz) honey
1 tbsp sugar (extra for topping)
1 tbsp milk (extra for topping)
Stir yeast + sugar into 1/4 cup warm water and leave for 10 minutes. Generously butter a 10-inch cake tin and line the base with baking paper. Put 250 g flour ,milk ,honey ,salt ,melted butter together with eggs and yeast mixture in a large bowl and beat with an electric mixer on medium speed for 5 minutes. Stir the remainings flour in just enough to make a thick batter, cover with lightly oiled plastic wrap, and let rise in warm place away from drafts until doubled in bulk, about 1-1.5 hours.
Stir down the batter and spoon into the prepared tin ,flatten the surface with lightly oiled hand ,cover to rise again for about 1 hour or until reach the top of the tin. Fifteen minutes before baking, preheat oven to 180c. Bake until golden and a toothpick inserted in center comes out clean, about 35-40 minutes. Brush the top with milk and sugar mixture and return to the oven for another 5 minutes. Take out and let cool 2 minutes, then turn out onto a wire rack ,cool for 20 minutes before slicing and serve with butter.