Delicious! I used rapid rise yeast to cut a little time off the 3 rises and it still came out perfect.
Sally Lunn Bread
- 2 (1/4-ounce) envelopes active dry yeast
- 1/2 cup warm water (100° to 110°)
- 1 1/2 cups milk
- 3/4 cup sugar
- 1/2 cup butter or margarine
- 1 teaspoon salt
- 2 large eggs
- 5 cups all-purpose flour
- Blackberry Butter (optional)
- Combine yeast and 1/2 cup warm water in a 1-cup measuring cup; let stand 5 minutes.
- Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts. Cool to 100° to 110°.
- Beat yeast mixture, milk mixture, and eggs at medium speed with an electric mixer until blended. Gradually add flour, beating at lowest speed until blended. (Mixture will be a very sticky, soft dough.)
- Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
- Stir dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until dough is doubled in bulk.
- Stir dough down, and spoon into a well-greased, 10-inch Bundt pan or tube pan. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until dough is doubled in bulk.
- Bake at 350° for 35 to 40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean. Remove from pan immediately. Serve bread with Blackberry Butter, honey, molasses, or jelly, if desired.
- Blackberry Butter: Stir 2 to 3 tablespoons seedless blackberry jam into 1/2 cup softened butter.
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Sally Lunn Bread Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead
- CUISINE: American, British/Irish, New American, Southern
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Autumn, Easter, Mother's Day, Rosh Hashanah, Spring, Summer, Thanksgiving, Winter
- PUBLICATION: Southern Living
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