Mother's Sally Lunn Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tsp. (2 packages) Instant Yeast
1 Cup Warm Milk
1/2 Cup Butter
1/3 Cup Sugar
3 Eggs (Well Beaten)
1 tsp. Salt
4 Cups Flour
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Directions: |
Directions:Soften yeast in warm milk. Cream butter with sugar (just as for cake.) Add eggs and mix well.
Add salt to flour in separate bowl.
Sift flour mixture into butter mixture alternately with milk and yeast.
Beat well with spoon, then scrape into buttered large bowl. Let rise until doubled (about 1 - 1/2 hours.) Beat again with spoon and pour into well buttered angel cake pan.
Let rise again until doubled (about 45 minutes.)
Bake at 350º 45 minutes - 1 hour. Unmold and cool on rack.
Enjoy!
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:15 minutes to prepare; 2 hours rise time |
Personal
Notes: |
Personal
Notes: Mother Vreeman made Sally Lunn Bread only on holidays - I have continued this tradition with my own family. This bread should be served on a raised cake plate, and cut just like a cake. My family loves to have the leftover bread toasted - I often end up making 2 breads; one to have for dinner, and one to enjoy in the days following.
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