Blueberry Sally Lunn Recipes

FRESH BLUEBERRY BREAD MACHINE RECIPE (1-POUND LOAF)

Steps:

• Rinse 1 cup of blueberries and lay on a paper towel to dry and come to room temperature while you make the dough.
• Dump the remaining dough ingredients into the bread pan of your bread machine. Select the dough cycle and press start. Open the lid and check the dough after about 10-15 minutes of mixing to make sure the consistency is correct. The dough should stick to the side, then pull away. If the dough is too dry, add more water 1 teaspoonful at a time. If too sticky, add flour 1 tablespoon a time.
• When the dough cycle completes and the dough has risen to double its original size, remove the dough to a floured surface. Scatter blueberries evenly over the dough and press them into the dough without smashing the berries. Use your fingers to gently shape the dough into a rectangle approximately 12 x 9 inches with the short side closest to you.
• Starting with the edge closest to you, carefully roll the dough towards the top to make a cylinder.
• Seal the seam and turn the ends toward the seam. Seal those seams, also. Place in a greased 8½ x 4½-inch loaf pan with the seam side down. (This is easier than the method shown in the video. Do what works best for you.)
• Cover and allow the dough to rise until almost double. This may take 1 hour or more depending on the ambient temperature. The dough should be peeking over the top about 1 inch.
• When you see the bread has almost risen enough, preheat your oven to 350˚F (180˚C).

BLUEBERRY SALLY LUNN

Steps:

• To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt.
• Heat butter, milk and water until very warm (120 to 130 degrees F.); stir into dry ingredients.
• Stir in eggs and remaining flour to make soft batter.
• Cover; let rest 10 minutes.
• To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries.
• With spoon, stir batter down and beat for about 30 seconds.
• Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture.
• Spoon remaining batter evenly into pan.
• Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• Bake at 325 degrees F.
• for 50 to 55 minutes or until done.
• Cool in pan 5 minutes; turn out onto rack to cool completely.
• If desired, sprinkle with powdered sugar.

SALLY LUNN BATTER BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. , Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., Combine the honey butter ingredients until smooth. Serve with bread.