Sally Lunn Bread Without Yeast
Sally Lunn bread without yeast is a no-knead bread that is soft and sweet and is a traditional batter bread in England, this version of this classic loaf is made without yeast making it super easy and fast to prepare.
Ingredients
- 2 cups of all-purpose flour 240 grams
- 1 tablespoon baking powder 15 grams
- 1/2 cup of sugar 100 grams
- 3/4 cup of milk or water 180 grams
- 3 tablespoon butter 45 grams) melted or use oil
- 2 large eggs separated
- 3/4 teaspoon salt 3.5 grams
Instructions
- Preheat oven to 350°F (175°C), and grease a 4.5-Inch x 8.5-Inch loaf pan with butter or oil.
- Separate the egg yolks and white into medium size bowls.
- Combine the sugar with the egg yolks and beat with a hand mixer for two minutes on medium speed.
- Add the flour, baking powder, and salt into a bowl and whisk together, then beat the milk and flour mixture into the egg yolk mixture alternating each ingredient in additions.
- Pour in the melted butter and beat to combine. Set aside.
- Beat the egg white until a stiff peak is achieved on medium-high speed, about 4-5 minutes.
- Fold the whipped egg whites into the batter in 3 additions.
- Fill the greased loaf pan with the batter and even out the top.
- Place into the oven and bake for 30-35 minutes or until golden brown.
- Remove the Sally Lunn bread from the oven, leave it in the pan for 5 minutes then turn it over onto a cooking wire rack.
- Allow cooling for at least 30 minutes before slicing and serving.
- Enjoy!
