"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sally Lunn Bread Recipe

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This recipe for Sally Lunn Bread, by , is from Audrey Cire's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. milk, scalded
1/2 c. sugar
2 tsp. salt
1/2 cup butter, melted
1/2 c. warm water
1 pkg. dry yeast
3 eggs, beaten
5 c. flour, sifted
1/2 tsp. nutmeg

Directions:
Directions:
Combine the milk, 1/4 c. sugar, salt and butter in a bowl and cool to luke warm. Combine the water and yeast in a large mixing bowl and stir until the yeast is dissolved. Add the milk mix and eggs and mix well. Beat in the flour gradually until smooth. Cover and let rise in a warm place for 1 hr. or until doubled in bulk. Stir down and turn onto a greased and sugared 10" tube pan. Cover and let rise for about 30 min. or until doubled in bulk. Mix remaining sugar and nutmeg and sprinkle over the top. Bake at 400.

Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
Remove from pan and mound 3 pt. of fresh strawberries in the center. Serve with whipped cream.

 

 

 

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