Traditional Sally Lunn Bread | Sweet Yeast Batter Bread

Описание: This slightly sweet, tender yeast batter bread is a wonderful dessert served with a fruit compote, and is fabulous toasted and buttered for breakfast, or as you’ll see next time, as a bread for French toast.

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Traditional Sally Lunn Bread
4¼ cups, 510g, all-purpose flour
¼ cup, 30g, vital wheat gluten
1 package active dry yeast
⅓ cup, 77g, sugar
1 teaspoon salt
½ cup, 120ml, milk
2 tablespoons, 30ml, orange juice
¼ cup, 59ml, water
2 tablespoons, 30ml, buttermilk
½ cup, 113g, butter, cut into pieces
3 large eggs, 150g

Combine 2 cups flour, wheat gluten, yeast, sugar, and salt in large bowl and stir to blend. In a small saucepan, combine milk, orange juice, water, buttermilk, and butter until warm. Add to flour mixture along with eggs. Combine until blended, then beat for 3 minutes. Stir in enough remaining flour to make a stiff batter that is difficult to stir with a wooden spoon, about 4 cups total. Cover and let rise until doubled, about 50 minutes.

Grease a 10" tube pan or 5x10” loaf pan with butter or spray with non-stick cooking spray. Stir down batter and spoon into prepared pan. Cover and let rise until batter almost doubles, about 30 minutes.

Bake in preheated 350°F, 180°C, gas mark 4 oven for 40-50 minutes until golden brown. Remove from pan and allow to cool for 30 minutes. Serve warm.

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