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"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 is from Trish's Best, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 (1/4-ounce) envelopes active dry yeast
½ c. warm water (100° to 110°)
1½ c. milk
¾ c. sugar
½ c. butter
1 teaspoon salt
2 large eggs
5 c. AP flour

Blackberry and/or Honey Butter (optional)
1 stick butter
seedless blackberry jam
honey
Directions:
Directions:
Step 1
Combine yeast and 1/2 cup warm water in a 1-cup measuring cup; let stand 5 minutes.

Step 2
Heat milk and next 3 ingredients in microwave, stirring until butter melts. Cool to 100° to 110°.

Step 3
Beat yeast mixture, milk mixture, and eggs at medium speed with an electric mixer until blended. Gradually add flour, beating at lowest speed until blended. (Mixture will be a very sticky, soft dough.)

Step 4
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Step 5
Stir dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until dough is doubled in bulk.

Step 6
Stir dough down, and spoon into a well-greased, 10-inch Bundt pan or tube pan. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until dough is doubled in bulk.

Step 7
Bake at 350° for 35 to 40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean. Remove from pan immediately. Serve bread with Blackberry Butter and/or Honey Butter.

Step 8
Butter: Stir 2 to 3 tablespoons seedless blackberry jam or honey into 1/2 cup softened butter.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
3 hours total
Personal Notes:
Personal Notes:
Some food historians believe that the Jamestown colonists made this bread to remind them of their home in England. The recipe shows up in old Southern cookbooks from that time period and beyond.

 

 

 

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