This yeast bread is named for its creator, Sally Lunn, an 18th century Englishwoman. At least that's one explanation. No matter its origin, this slightly sweet recipe will be welcomed at the table.
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)
How to Make It
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.