Paul Hollywood's Traditional Bath Sally Lunn
To start, dont let the word "Traditional" put you off-I often think that people think that traditional means old. Although to me traditional means that it is so good that it doesn't need to be changed. That just about sums up this recipe. The Sally Lunn is a traditional, brioche-like enriched bread originally sold around Bath Abbey. I like it as it is like a brioche but you can make it much quicker. This recipe has been take from Paul Hollywood's British Baking-an interesting book if you want to cook recipes from your area. This is a very light, soft bread which I like to serve as toast for breakfast with jam. There are many different versions of Sally Lunn, I know of one from Liverpool which is covered in water icing and full of dried fruit, this is easily achievable should you wish to adapt the recipe.
Makes 1 small loaf.
Ingredients
275g strong white bread flour
1tsp salt
2tsp caster sugar
7g sachet dried, instant yeast
30g unsalted butter, softened
1 large egg, beaten
120ml milk
2tsp caster sugar mixed with 2tsp milk to glaze
Method
Put flour into a large bowl and add the salt and sugar on one side, the yeast on the other. Add the butter, egg and 2/3 of the milk, then turn the mixture round with the fingers of one hand. Add the remaining milk a little at a time continuing to mix until you have taken in all the flour from the side of the bowl and the dough is soft and quite sticky;you might not need all of the milk.
Knead the dough on a lightly floured surface for 5-10 minutes, it will be sticky at first but will become less so as you continue to knead. When the dough is smooth and silky put into a lightly oiled bowl, cover and leave do 2-3 hours.
Butter a deep 15cm (it can be slightly larger or smaller) cake tin, tip the risen dough into it and push the dough around and fold it in on itself a few times then press the dough out to the sides of the tin making sure it is in a round shape.
Leave the dough until doubled in size then heat an oven to 200C/180fan/gas6.
Bake for 20 minutes until risen and golden brown on the top. Transfer to a wire rack then brush with the glaze as soon as it comes out of the oven.
The Food Kid