Sally Lunn Bread

This is a high-rising yeast bread with a hint of spice and a light dusting of confectioners’ sugar.  It originated in Bath, England and was brought across the pond to us. Good thing too, as it is delicious and doesn’t require kneading. It’s perfect as a brunch serving when friends and family come for weekend visits or holidays.

3/4 cup milk
1/3 cup sugar
1 tsp. kosher salt
1 stick unsalted butter (no margarine, please!)
1 packet (2-1/4 tsp.) yeast
1/4 cup very warm water
3 large eggs, beaten well
1 tsp. grated lemon or orange rind
1/2 tsp. ground mace
4 cups flour, sifted
Confectioners’ sugar for dusting

Place the milk, sugar, salt and butter in a small saucepan and heat to scald the milk; set aside to cool to lukewarm.

Into a large bowl, pour in the very warm water and sprinkle the yeast over; stir until the yeast dissolves then stir in the cooled milk, eggs, lemon rind and mace.

Stir the flour in until well blended, then beat it vigorously with a wooden spoon, scraping down the bowl often as you do this – the dough will become shiny elastic. Cover the bowl with greased plastic wrap and let rise for 1 hour.

Grease a large tube pan then punch dough down and spoon into the pan. Cover and let rise again for 1 hour. After 30 minutes, preheat the oven to 350 degrees to get it set.

Remove the plastic and place pan in the oven for about 35-45 minutes or until it is golden – check on it at the 30-minute mark to make sure it doesn’t brown too much. Remove from oven, remove from mold and cool on a wire rack for at least 15 minutes before the sugar. Sprinkle with the sugar and serve.