Sallylunnbread Recipes

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:

• 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 BREAD

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.

SALLY LUNN BREAD

Steps:

• 1. Grease 2 Bundt pans o two 7-cup tube molds with butter (I used two loaf pans and I used butter-flavored Crisco)
• 2. In the bowl of an electric mixer, whisk together the yeast and warm water. Let stand about 10 minutes or until foamy.
• 3. Fit the mixer with the dough hook and beat in the sugar, butter, milk, eggs, and salt. Mix in the flour, 1 cup at a time, to make a soft dough. Turn the dough out onto a lightly-floured work surface and knead for 5 minutes, until smooth and elastic, adding only enough flour to prevent sticking. (I had to use almost 7 1/2 cups of flour--It was a cool day and I know that sometimes has something to do with it.)
• 4. Transfer the dough to a large bowl coated with vegetable oil and turn the dough to coat all surfaces. Cover with a slightly damp towel and let rise in a warm, draft-free place for 45 minutes to 1 hour, until doubled in size. (Trick I learned: Use a bath towel with an electric heating pad on the towel, place your bowl of dough on the heating pad. Cover the top of the bowl lightly with plastic film, wet and wring out a tea towel with hot water, wrap the top with the other side of the bath towel, turn on low to rise)
• 5. STIR the batter to deflate. Divide the dough between the prepared pans. Cover and let rise in a warm place for 40-45 minutes, until almost doubled in size. (It is a sticky-kind of dough so don't bother trying to roll it out just divide it between the two pans.)
• 6. Preheat the the oven to 400 degrees F.
• 7. Bake for 30 to 35 minutes, or until golden and the bread sounds hollow when tapped on the bottom.
• 8. Remove the bread from the pans. Serve warm or cooled and toasted.
• 9. CHANTILLY CREAM: 2 cups heavy cream 1/2 cup sifted confectioners'sugar In a clean, dry bowl of an electric mixer on high speed, whip together the creama nd sugar until soft peaks form. Refrigerate until ready to serve. The cream will keep for 2-3 days covered but you will need to rewhip it before serving.
• 10. Note: The author recommended serving this with Chantilly Cream so I included his recipe. I'm not a huge fan of sweets so I skipped the Chantilly Cream and opted for butter! My mom say's this makes excellent French Toast but that you must use thick slices.

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 TEA BREAD - ORIGINAL RECIPE

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.