Sally Lunn Bread
photo by QueenJellyBean
- Ready In:
- 3hrs
- Ingredients:
- 8
- Yields:
-
1 loaf
ingredients
- 7.08 g package dry yeast
- 59.14 ml warm water (105 to 115 )
- 177.44 ml milk
- 59.14 ml sugar
- 59.14 ml shortening
- 2.46 ml salt
- 1 large egg
- 591.47 ml all-purpose flour
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Jug OMud
United States