Sally Lunn

Oxmoor House
10 to 12 servings


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1 package dry yeast
1/2 cup lukewarm water (105° to 115°)
1 cup lukewarm milk (105° to 115°)
1/2 cup butter or margarine, melted
1/4 cup sugar
2 teaspoons salt
3 eggs, well beaten
5 1/2 cups all-purpose flour, divided


Dissolve yeast in lukewarm water in a large mixing bowl. Let stand 5 minutes or until bubbly. Stir in milk, butter, sugar, salt, eggs, and 3 cups flour. Beat at medium speed of an electric mixer 1 minute or until well blended. Stir in remaining flour to make a soft dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Stir dough down; spoon into a well-greased and floured 10- inch bundt pan. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 400° for 25 minutes or until bread sounds hollow when tapped. Let cool 10 minutes in pan. Remove from pan; place on a wire rack to cool. Serve warm or cold.

Note: Cold bread may be sliced, buttered, and toasted, if desired.

Created date

February 2010