There’s something about a holiday weekend that makes Mondays seem extra-dull.
Even though I spent the first part of Friday food-prepping (as in making the best burger buns I’ve ever had EVER, plus my favorite corn salsa and cookies), a good chunk of the weekend was all about doing whatever the heck seemed fun. That mostly included: a) tanning on a pool float while sipping margaritas, b) eating burgers with said burger buns and corn salsa, c) thrifting for vintage food props, d) more pool-lounging, and e) roasting marshmallows and melting chocolate with my kitchen torch to make s’mores <— way too much fun.
And oh yeah, there were fireworks too, which is pretty cool I guess. ;)
BUT THE S’MORES. Besides being one of the best desserts of summer filled with toasty, melty, gooey marshmallow-chocolate goodness, s’mores make me think of that Biscoff S’mores Stuffed French Toast I made last year that was too good for words. I was so excited to share that recipe that I completely skipped over the amazing bread recipe that makes the whole thing amazing-er (if that were a word), and it’s long past time that I give it to you already. Meet Sally Lunn – bread, that is. This isn’t your average bread recipe and Sally Lunn is SO not your average bread. The recipe is completely no-knead and easy, easy, easy, and then you wind up with a bread that’s richer than your typical white bread while being like a light, fluffy, edible cloud. It’s super versatile, because it’s not too sweet to work as a dinner bread, but at the same time it’s got that somethin’ somethin’ that makes it perfect for serving with butter, honey, and jelly for breakfast. Either way, it’s just so so so you-have-to-try-it-good.
Plus, it makes amazing french toast. Just sayin’.
An easy, no-knead recipe for a slightly rich yet incredibly light, fluffy, and airy bread.
- 12 3/4 ounces (3 cups, spoon and level) all-purpose flour, divided
- 1 3/4 ounces (1/4 cup) granulated sugar
- 1 1/2 teaspoons salt
- 1 (1/4 ounce) packet instant yeast (I used Red Star Platinum Yeast)
- 9 1/2 ounces (1 1/8 cups) milk
- 3 ounces (6 tablespoons) unsalted butter, cubed
- 2 eggs, room temperature*
- In a microwave-safe bowl, heat the milk to 180ºF. Add the cubed butter and stir in, allowing to melt while the mixture cools to 120º-130ºF.
- Meanwhile, in the bowl of a stand mixer, whisk together 4 1/4 ounces (1 cup, spoon and level) flour with sugar and salt. Just before adding milk mixture, whisk yeast into flour thoroughly.
- Using the mixer's paddle attachment, turn the mixer on low speed. While mixing, slowly pour in the milk mixture. Once incorporated, continue to mix for two minutes on low speed. Add eggs and another 3 1/4 ounces (3/4 cup, spoon and level) flour. Beat on low to combine and continue to beat for another two minutes. Add remaining 5 1/4 ounces (1 1/4 cups, spoon and level) flour and mix in on low speed until the dough is smooth.
- Wipe down sides of bowl and beater and cover bowl with plastic wrap. Leave dough to rise until doubled in size, about 1 hour. Meanwhile, generously butter the bottom, corners, and sides of a 9 1/4" x 5" loaf pan and dust pan with flour, tapping out the excess.
- Once dough has doubled, use a wooden spoon to stir the dough for about 30 turns or half a minute, knocking air out of the dough. Transfer dough to prepared loaf pan and smooth out the top surface. Cover with greased plastic wrap and leave to rise for another 30-40 minutes, until reaching the top of the pan, just slightly above the rim in the center at its highest point. Do not let edges of dough rise higher than the pan's rim. Towards the end of this time, preheat oven to 375ºF with an oven rack placed in the bottom-third position.
- Just before baking, carefully peel plastic wrap off dough, being careful not to deflate in the process. Place pan in oven and bake bread for 35-40 minutes, covering loosely with foil after 20 minutes to prevent excess browning, until a toothpick inserted in the center comes out clean and the top is golden. Turn dough out onto a wire rack to cool before slicing.
- Store bread in an airtight, zip-top bag at room temperature, or in the refrigerator if storing for more than a couple days. This makes a good dinner bread but is also great served with butter, honey, and/or jam for breakfast.
*To quickly bring eggs to room temperature, place in a bowl and cover with warm water. Let sit for 5-10 minutes before using.