Sally lunn bread

Sally lunn bread

Ingredients/Components

• butter, softened - 1/2 c
• sugar - 3/4 c
• milk
• butter or margarine - 1/2 c
• salt - 1 tsp
• all-purpose flour - 5 c
• large eggs - 2 item
• envelopes active dry yeast - 2 oz
• c, warn water 100~ - 110~ - 1/2 item
• Blackberry butter optional - 1 item
• warm water in 1-cup measuring cup; let stand 5 minutes

How to make sally lunn bread:

Combine yeast and 1/2 c. warm water in 1-cup measuring cup; let stand 5 minutes. Heat milk, sugar, butter, salt in a saucepan over medium heat, stirring until butter melts. Cool to 100-110°. Beat yeast mixture, milk mixture, and eggs at medium speed with a electric mixer until blended. Gradually add flour, beating a lowest speed until blended. (Mixture will be a very sticky, soft dough.) Cover and let rise in a warm place (85°), free of drafts, 1 hour or until dough is doubled in bulk. Stir dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until dough is doubled in bulk. Stir dough down, spoon into well-greased, 10-inch Bundt pan or tube pan. Cover and let rise in a warm place (85°), free from drafts, 20-30 minutes or until dough is doubled in bulk. Bake at 350° for 35-40 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, honey, molasses, or jelly, if desired.Blackberry Butter: 2-3 Tbsp. seedless blackberry jam1/2 c. butter, softened Stir 2-3 tablespoons seedless blackberry jam into 1/2 cup softened butter.

Recipe categories: < 4 hours, Breads, Weeknight.