Sally Lunn Bread Recipes

QUICK SALLY LUNN BREAD

Steps:

• 1. Preheat oven to 400°. Grease a large loaf pan, or 3 mini-loaf pans.
• 2. Sift together dry ingredients. Cream together shortening and sugar. Beat the eggs one at a time into the creamed mixture.
• 3. Add the sifted ingredients to the batter in 3 parts, alternately with the milk. Stir batter lightly until the ingredients are just blended.
• 4. Bake in a greased loaf pan (or 3 mini-loaf pans) about 35-40 minutes (less time needed for the mini loaf pans - it took 28 minutes for my loaves).
• 5. Cool in pans 5 minutes, then turn out on rack. Cool slightly before slicing.

SALLY LUNN BREAD

Steps:

• 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.

SALLY LUNN

Steps:

• In a large liquid measuring cup, mix together yeast, sugar, and water; let stand until foamy, about 5 minutes.
• Meanwhile, place milk and butter in a small saucepan and heat over medium heat until butter is melted. Remove from heat and let stand until mixture is lukewarm (110 to 115 degrees).
• In a large bowl, mix together flour and salt. Add milk mixture to flour mixture. Stir eggs into yeast mixture and add to flour mixture; stir until a stiff dough forms. Cover bowl with plastic wrap and let stand in a cool place until doubled in size, about 1 1/2 hours.
• Butter a Pullman loaf pan measuring 13 1/2 by 4 1/2 inches across the top and 12 3/4 by 3 3/4 inches across the bottom. Deflate dough by beating down with a wooden spoon for about 1 minute. Transfer dough to prepared loaf pan; cover and let rise until dough reaches top of pan, 1 1/2 to 2 hours.
• Preheat oven to 375 degrees.
• Uncover dough and transfer to oven; bake until bread is dark and golden on top and sounds hollow when tapped with your knuckles, 40 to 45 minutes.
• Remove pan from oven and turn bread out onto a wire rack; serve warm or let cool, if desired.

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.

SALLY LUNN BREAD

Steps:

• Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.
• Grease a 10-inch tube cake pan or bundt pan.
• Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees.
• The shortening does not need to melt.
• Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.
• Blend the warm liquids into the flour mixture.
• Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
• Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
• Add the remaining flour and mix well.
• THe batter will be thick but not stiff.
• Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes.
• Bake for 40-50 minutes at 350.
• Run a knife around the center and outer edges of the bread and turn onto a plate to cool.