"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mother's Sally Lunn Bread Recipe

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This recipe for Mother's Sally Lunn Bread, by , is from Vreeman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan Rhodes

Category:
Category:

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

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 350 45 minutes - 1 hour. Unmold and cool on rack.
Enjoy!

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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