Recipe by Jug O'Mud
Sally Lunn bread is a slightly sweet, brioche-like bread. It is believed to have been named for a late 18th century baker, named (what else?!) Sally Lunn, in Bath, England. Good fresh out of the oven or topped with jam, whipped cream or berries for any "anytime of the day" special treat. Try baking in Bundt pan for an attractive presentation. (Recipe source: Southern Living magazine)
Top Review by Queen Roachie
This is an incredibly light, slightly sweet bread. It looks beautiful when it comes out of the bundt pan with just a touch of butter melted on it. Like petlover, I used the machine to make the dough, then scooped it into the bundt for the last rise. I was really concerned that this hadn't finished cooking cause it was so soft, but it was perfect. Thanks for a great recipe.
- 1 (1/4 ounce) package dry yeast
- 1⁄4 cup warm water (105 to 115 )
- 3⁄4 cup milk
- 1⁄4 cup sugar
- 1⁄4 cup shortening
- 1⁄2 teaspoon salt
- 1 large egg
- 2 1⁄2 cups all-purpose flour
Directions See How It's Made
- Combine yeast and warm water in a bowl; let stand for 5 minutes.
- Combine milk and next 3 ingredients in a saucepan; heat until shortening melts. Allow to cool to 105° to 115°.
- Combine yeast mixture, milk mixture, and egg in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Gradually, add flour, beating at the lowest speed until blended. (Mixture will be a sticky, soft dough.).
- Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until the dough has doubled in bulk.
- Stir the dough down; cover and let rise* (rise #2) for 30 minutes or until dough has doubled. *(warm place (85°), free from drafts).
- Stir dough down, and spoon into a well-greased, 6-cup Bundt pan (OR 9-in. square pan). Cover and let rise* (rise #3) 20 to 30 minutes or until doubled in size.
- Bake in Bundt at 350° for 25 to 30 minutes or until golden brown (approx. 30 minutes for 9-in square pan). Remove from pan immediately.