Recipe

Sally Lunn Bread Recipe

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Ingredients

Directions

Step #1 Combine yeast & 1/2 c warm water in a 1-c measuring c; let this stand 5 mins.
Step #2 Heat milk & next 3 ingredients in a saucepan over med-heat/flame, stirring until butter melts.
Step #3 Cool to 100° to 110°.
Step #4 Beat yeast mixture, milk mixture, & eggs at medium speed with an electric mixer until mixed.
Step #5 Gradually add flour, beating at lowest speed until mixed.
Step #6 (Mixture will be a very sticky, soft dough.
Step #7 )Cover up & let rise in a warm place (85°), free from drafts, 1 hr or until dough is doubled in bulk.
Step #8 Stir dough down; cover & let rise in a warm place (85°), free from drafts, 30 mins or until dough is doubled in bulk.
Step #9 Stir dough down, & spoon into a well-greased, 10-inch Bundt pan or tube pan.
Step #10 Cover up & let rise in a warm place (85°), free from drafts, 20 to 30 mins or until dough is doubled in bulk.
Step #11 Bake at 350° for 35 to 40 mins or until golden brown & a wooden pick inserted into center of bread comes out clean.
Step #12 Remove from pan as soon as possible.
Step #13 Serve bread with Blackberry Butter, molasses, honey, or jelly, if desired.
Step #14 Blackberry Butter: Stir 2 to 3 tbsps seedless blackberry jam into 1/2 c softened butter.
Enjoy the Sally Lunn Bread recipe

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