Sally Lunn Bread

Let's Cook

1. Step 1.

   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

2. Step 2.

   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

3. Step 3.

   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

4. Step 4.

   Beat in one at a time: 2 large eggs, at room temperature

5. Step 5.

   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.

6. Step 6.

   While the batter rises, preheat the oven to 375°F.

7. Step 7.

   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.