Sally Lunn Tea Bread Original Recipes
SALLY LUNN BREAD
A sweet, rich dinner bread my mother introduced to me many Thanksgivings ago.
Provided by AthenaZandrite
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 15
Number Of Ingredients 10
Steps:
- Heat milk in a saucepan over medium-low heat; add butter and water. Stir mixture until butter melts, about 5 minutes. Remove milk mixture from heat and cool to lukewarm, 5 to 10 minutes. Pour milk mixture into a bowl of a stand mixer.
- Stir flour, honey, eggs, yeast, salt, vanilla extract, and almond extract into milk mixture; beat using the paddle attachment of the mixer until well blended, about 3 minutes. Cover bowl with a damp towel and place in a warm spot of the kitchen until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch down dough and transfer to a 9- or 10-inch tube pan.
- Bake in the preheated oven until lightly browned, about 50 minutes.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 32.8 g, Cholesterol 54.8 mg, Fat 7.8 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 376 mg, Sugar 10.2 g
SALLY LUNN TEA BREAD - ORIGINAL RECIPE
I grew up in the West Country of England near the Roman city of Bath. A favourite treat on a Saturday was to go to home of the famous Bath buns and have them toasted with lashings of butter. Sally Lunn sold these buns in Bath in the 1700s and you can still buy them there today. This is the original recipe for Sally Lunn buns. Prep time does not include time for batter to froth and dough to rise.
Provided by JustEmma
Categories Yeast Breads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425f, grease a 6 inch deep cake tin.
- Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy.
- Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size.
- Bake uncovered for 35 minutes, until golden brown.
- Turn out on wire rack and leave to cool.
- This mixture can be made as one large loaf, or as smaller buns which can be split and toasted.
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