Recipe of the Week: Sourdough Adventure: Sally Lunn

My sourdough adventures continue. My second success is making Sally Lunn. I had a basic recipe which was significantly morphed to use whole wheat flour, powdered sugar (since I somehow was out of other sugar!), and added cinnamon. Here’s the recipe:

1/2 cup butter (melted)
1/2 cup powdered sugar (next time I’ll use 1/3 cup regular sugar as the recipe originally called for…or honey)
1 1/2 cup sourdough starter (that has been grown on whole wheat flour)
1 cup lukewarm milk
3 eggs, beaten
Pinch salt
1 teaspoon cinnamon
3 1/2 or 4 cups whole wheat flour (don’t let the dough get too stiff)

Cream butter and sugar. Add starter. Mix well. Alternatively add milk and beaten eggs. In a separate bowl blend together salt, cinnamon and flour. Add to sourdough mixer. Beat until smooth. Cover with a cloth. Set in warm place free from drafts and let rise until double in size.

Stir down and pour into a greased cake pan or loaf pan. Let rise again until double in size.

Bake at 350 degrees F for 40-45 minutes or until golden brown.

Serve hot or cold.

Notes:

I used a Bundt pan and it did create beautiful bread. We ate it with butter right after it came out of the pan then the next morning for breakfast toasted with butter and smoked turkey on top.

The down side of using a Bundt pan is it is hard to cut into regular slices to make sandwiches and this would be an excellent bread for sandwich making.

I made grilled buttered rounds with this bread to have with dinner --- yummy.