Sally Lunn Bread

This is a type of early American bread that was popular in colonial times. It contains eggs, has a soft texture, and a little bit of sweetness.

Sally Lunn

2 large eggs
2 egg yolks
1/2 c. warm milk
1/4 c. warm water
1 pkt. quick active dry yeast
2 T. sugar
4 T. butter, softened (no substitutes)
4 1/2 c. flour
1 1/2 t. salt

In bread machine:
Pour warm milk and water into bread pan.
Add yeast packet and slosh it around a little.
Next add the sugar and butter.
Add 2 cups of the flour, then the eggs and yolks, then the remainder of the flour.
Add the salt last.
Set machine to Basic/White cycle and press "start."

Mixing by hand:

1. In a large mixing bowl, mix the yeast packet and warm milk with 1 cup of flour, allow it to rest.
2. In a separate bowl, blend the eggs, yolks, sugar, salt and butter.
3. Measure out the other 3 1/2 cups of flour into another bowl (so you don't lose count).
4. Blend the egg mixture into the large mixing bowl with the yeast mixture, then slowly add the flour in to form a dough.
5. Gather dough and turn out onto a floured surface. Knead the dough for about 10 minutes.
6. Allow it to rise, covered, in a warm place for about 60 minutes.
7. Punch down dough and shape in preferred loaf pan. Cover and let rise again for 30 to 45 minutes, or until doubled in size.
8. Bake at 350˚ for 25-35 minutes, until crust reaches desired color.
   

NOTE:
I added a pinch of cardamom and a tiny fleck of nutmeg. My original intention was using this bread to make French toast, but…..it's gone! LOL!