"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Sally Lund Bread Recipe

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This recipe for Sally Lund Bread, by , is from Haas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen H Cooper
Added: Friday, October 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Blend: 1 1/3 c flour
1/3 c sugar
1/4 t salt
2 pkg. dry yeast
Heat until warm but don't boil:
1 c milk
1/2 c butter (not margarine)
1/4 c water

Directions:
Directions:
Add warm liquid to flour mixture and beat 2 min. on med speed. Gradually add 2/3 c sifted flour and 3 beaten eggs. Beat two minutes. Add 2 cups sifted flour and mix well. Cover glass bowl until dough doubles in bulk - about 1 hr. 15 min. Beat dough down and put in well buttered tube pan. Cover pan and let rise until dough comes within 1" of top of pan. Bake at 350 for about 40 - 50 min. Peak at bread after about first 20 min. If browning too fast, cover lightly with foil and continue to cook. When done remove from pan immediately and let cool on a plate.

Number Of Servings:
Number Of Servings:
10-12 slices
Preparation Time:
Preparation Time:
30min plus cooking time
Personal Notes:
Personal Notes:
Nancy gave me this recipe which she got in Williamsburg. It is absolutely delicious...the smell is great! It is better if buttered and eaten immediately.

 

 

 

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