SALLY LUNN BREAD
One 9 × 5-inch loaf
This light, tender little loaf is a cross between a quick bread and a yeast bread. Serve it with butter, jam, and cups of black tea.
Butter a 9 × 5-inch loaf pan. Whisk together in a medium bowl:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Combine in a small bowl and let sit until the yeast dissolves, about 5 minutes:
- ¾ cup (175g) lukewarm (80° to 90°F) milk
- 1 teaspoon active dry yeast
Beat in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes:
- 1 stick (4 oz or 115g) unsalted butter, softened
- ½ cup (100g) sugar
Beat in one at a time:
- 2 large eggs, at room temperature
On low speed, add the flour mixture to the batter in about 3 parts, alternating with the milk in 2 parts. Beat the batter just until it looks smooth. Scrape into the prepared pan, cover, and let rise for 30 minutes.
While the batter rises, preheat the oven to 375°F.
Bake until a toothpick inserted into the center comes out clean or the cake begins to pull away from the sides of the pan, 35 to 40 minutes. Turn the bread out of the pan onto a wire rack to cool.