Wednesday, January 22, 2014

My Cat Went to Heaven (on Giant Wings) and Sally Lunn Bread

Continuing on our streak of WTF luck, yesterday our cat, Margaret "Maggie the Cat" Thatcher went to kitty heaven.  She now has giant angel wings because she was a large (I'm not fat she'd often say) cat.  On those rare moments when she'd grace us with words she would say things like "paint me like one of your French models" and "our dogs are such idiots and they smell...please execute them tout de suite" which was weird since she was British not French.

Nonetheless we'll miss her.  She was one of a kind.

So on today's recipe.  Which has nothing to do with Maggie the Cat but she'd have eaten it had I given her a slice.  

Sally Lunn bread is probably one of the easiest yeast breads to make.  The dough is very similar to the dough for Parker House Rolls, with just a bit less milk.  It doesn't take a lot of time to mix up but does require about 3 hours or so of rising time (1.5 hours each rise) so plan ahead and start this by lunch time if you want to have it warm at dinner. 

Here is what you'll need;

1 pkg of active dry yeast (or 1/4 ounce which means 2 1/4 teaspoons of yeast) - I always use SAF Red Instant Yeast
1/3 cup of Sugar
1/2 cup warm water (110-115 degrees)
1/2 cup milk
1 stick of butter
3 1/2 to 4 cups AP Flour (King Arthur is my preferred brand)
1 tsp Salt
3 Large Eggs, lightly beaten

In a large liquid measuring cup (think Pyrex) mix together the warm water, the yeast and the sugar.  Set aside for 5 minutes. 

In a small saucepan place milk and butter on low heat until butter is melted.  Do not steam the milk - just warm the milk until the butter is melted. 110-115 degrees.

In a large bowl mix flour and salt.  I started with 3 1/2 cups of flour (and ended up with about 3 1/2 cups plus another 1/8 of a cup).   

The beginning of doughy goodness

Stir the lightly beaten eggs in the yeast mixture and add it to the flour mixture.

Stir until a fairly stiff dough forms.  Cover the bowl and let it sit until double in size, approx. 1.5 hours. It's ok to leave it in the same bowl as you mixed in since the batter has a lot of butter in it!

While you're waiting for the dough to rise butter a Pullman loaf pan (if you have one, if not a regular loaf pan is fine you'll just need to keep a close eye on the cooking time). The Pullman pan is 13 1/2 by 4 1/2 inches across the top and 12 3/4 by 3 3/4 inches across the bottom.

Now take a break and maybe have a snack.  Today's snack was half a bottle of  Green's so yummy!

Once the dough has doubled in bulk tap down with a wooden spoon for about one minute. Yes it's different but just do it!

Place in Pullman pan and let rise until the dough comes over the top. Approx 1.5 hours

Preheat oven to 375 degrees and bake for 40-45 minutes.  If the top browns too fast place a piece of foil or parchment on top for the remaining 10-15 minutes.  If you're using a regular loaf pan try lowering the temp to 350 and check every 15 minutes.  The loaf is done with you can tap it with your fingers and it makes a hollow, thumping sound.

Cool on a wire rack and enjoy either warm (let sit at least 15 minutes before you slice - trust me on this one) or cold.  If you used a Pullman pan you should be able to slice and toast this bread with no difficulty.

Nice texture and oh so buttery good!

I hope you enjoy this bread like we do.  Easily on a cold winters day with a nice soup...ooh so yummy!


Unknown said...


aunt ruth said...

I bake bread but do it in my breadmaker, the only problem is your uncle won't eat it!!

Unknown said...

Well that's just crazy not to eat bread maker bread. He's obviously communist.