Yeast Bread: Sally Lunn Bread

posted by Terrytx 04-11-103 11:37 AM


Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (1/4 ounce) envelopes active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 1/2 cups milk
3/4 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 large eggs
5 cups all-purpose flour
Blackberry Butter*


Combine yeast and 1/2 cup warm water in a 1-cup measuring cup; let stand 5 minutes.
Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts. Cool to 100 to 110.

Beat yeast mixture, milk mixture, and eggs at medium speed with an electric mixer until blended. Gradually add flour, beating at lowest speed until blended. (Mixture will be a very sticky, soft dough.)

Cover and let rise in a warm place (85), free from drafts, 1 hour or until dough is doubled in bulk.

Stir dough down; cover and let rise in a warm place (85), free from drafts, 30 minutes or until dough is doubled in bulk.

Stir dough down, and spoon into a well-greased, 10-inch Bundt pan or tube pan. Cover and let rise in a warm place (85), free from drafts, 20 to 30 minutes or until dough is doubled in bulk.

Bake at 350 for 35 to 40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean. Remove from pan immediately. Serve bread with Blackberry Butter, honey, molasses, or jelly, if desired.

Blackberry Butter: Stir 2 to 3 tablespoons seedless blackberry jam into 1/2 cup softened butter.

YIELD: Makes 12 to 16 servings

Source: Southern Living-1/03

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