We all have our insecurities. Since I pay money to rent this space on the internet, I’m going to tell you all about mine. Lucky you!
I become insecure when I learn about a classic Southern dish of which I’ve never heard. My blood rushes to my face, my palms clam up, and I try to shrug it off but can’t.
I feel like my entire upbringing is called into question when I learn that fellow Southerners have been enjoying a certain dish without me. I doubt my worth as a Southern woman.
This is one of the many reasons I’m considering a ‘made in Texas’ tattoo in a prominent place on my body. (Don’t gasp, Dad, I’m 29 and can do these sorts of things now!)
When I found out about the Southern dessert Mud Hens from my Alabama friend Christy, I rushed home to make them. And now I talk about them at parties like I’ve always had them and anyone who’s never had a mud hen is deranged. True story.
I’m going to chalk it up to the fact that the South has so many great recipes that a few slip through the cracks every now and then.
Sally Lunn bread is one of those recipes that fell through the cracks.
This bread is soft like a quick bread and has the yeasty flavors reminiscent of beer bread and brioche. Also: no kneading required. Consider me swooned.
Please, for the love of all the things, don’t leave me comments telling me that you’ve always known about Sally Lunn bread, and I’m clearly deranged and raised by ill-fit parents since my upbringing did not include it. My self confidence just can’t handle it right now.
I made Sally Lunn bread the same day I found out about it. And in my great big rush, I didn’t scale it down for two. The original plan was to scale it down for two. Then, I tasted it. We discovered a full-size bundt pan does indeed serve two when it comes to this rich bread.
I don’t want to jump ahead of the game here, but I want to say that recipes like this are the reason that we are only considering cities south of the Mason-Dixon for our upcoming move. One bite of this bread and you’ll understand why.
THANK YOU for all of your kind wishes on our news that we’re moving. I couldn’t do this without y’all. Seriously. XO
P.S. Check out my ‘day in the life’ feature over on Rachel Cooks today!
Yield: 1 10" tube pan, serves 8-10
- 1 cup warm whole milk (100°-110°F)
- 1/4-oz envelope active dry yeast
- 1 teaspoon sugar
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 3 large eggs, lightly beaten
- 1/2 cup warm water
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- Spray a 14-cup large 10" tube pan very well with cooking spray.
- In a small bowl, stir together the warm milk, yeast and 1 teaspoon sugar. Let stand 5 minutes.
- Stir together the flour, 1/4 cup sugar and salt in a large bowl. Separately, stir together warm water and baking soda. Add this to the flour mixture and stir in the yeast mixutre too. Finally, stir in the melted butter and beaten eggs.
- Spoon the batter into the tube pan, cover with plastic wrap and let rise in a place that is 80-85 degrees. Let rise until doubled in bulk, about 1-2 hours.
- Meanwhile, preheat the oven to 400 towards the end of the rise time. Carefully place the pan in the oven (be gentle!). Bake 25-30 minutes, or until a wooden pick inserted in center comes out clean.
- Remove and let cool entirely on a wire rack before slicing and serving.
Recipe from Southern Living, October 2013 issue.