Best 10 Sally Lunn Bread Recipes

SALLY LUNN BATTER BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. , Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., Combine the honey butter ingredients until smooth. Serve with bread.

SALLY LUNN BREAD

Steps:

• Heat milk in a saucepan over medium-low heat; add butter and water. Stir mixture until butter melts, about 5 minutes. Remove milk mixture from heat and cool to lukewarm, 5 to 10 minutes. Pour milk mixture into a bowl of a stand mixer.
• Stir flour, honey, eggs, yeast, salt, vanilla extract, and almond extract into milk mixture; beat using the paddle attachment of the mixer until well blended, about 3 minutes. Cover bowl with a damp towel and place in a warm spot of the kitchen until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Punch down dough and transfer to a 9- or 10-inch tube pan.
• Bake in the preheated oven until lightly browned, about 50 minutes.

SALLY LUNN BREAD

Steps:

• Combine yeast and warm water in a bowl; let stand for 5 minutes.
• Combine milk and next 3 ingredients in a saucepan; heat until shortening melts. Allow to cool to 105° to 115°.
• Combine yeast mixture, milk mixture, and egg in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Gradually, add flour, beating at the lowest speed until blended. (Mixture will be a sticky, soft dough.).
• Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until the dough has doubled in bulk.
• Stir the dough down; cover and let rise* (rise #2) for 30 minutes or until dough has doubled. *(warm place (85°), free from drafts).
• Stir dough down, and spoon into a well-greased, 6-cup Bundt pan (OR 9-in. square pan). Cover and let rise* (rise #3) 20 to 30 minutes or until doubled in size.
• Bake in Bundt at 350° for 25 to 30 minutes or until golden brown (approx. 30 minutes for 9-in square pan). Remove from pan immediately.

SALLY LUNN TEA BREAD - ORIGINAL RECIPE

Steps:

• Preheat oven to 425f, grease a 6 inch deep cake tin.
• Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy.
• Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size.
• Bake uncovered for 35 minutes, until golden brown.
• Turn out on wire rack and leave to cool.
• This mixture can be made as one large loaf, or as smaller buns which can be split and toasted.

SALLY LUNN FOR BREAD MACHINES

Steps:

• Place ingredients in bread machine pan according to the manufacturer's suggestions.
• Select sweet bread setting, light crust.

SALLY LUNN BATTER BREAD

Steps:

• 1. Place the dry yeast in a large mixing bowl and mix with the warm water. Add the warm milk, butter, sugar, salt, eggs and 3 cups of the flour; beat until smooth (I used my stand mixer for this). TIP: When working with yeast outside my bread machine, I always first heat my oven to its lowest setting, turn it off and allow it to sit with the door shut, until time for the product to rise.
• 2. Stir in enough flour to make a soft dough (I used 2 1/2 cups more for a total of 5 1/2 cups, but you may use up to 6 cups total); DO NOT knead the dough. Cover the bowl and let rise in a warm place, until doubled in size, about 1 hour.
• 3. While dough is rising, prepare a 10-inch tube or bundt pan with grease and flour. After bread has risen, spoon into the prepared pan, smooth and distribute evenly in the pan. Cover the pan and let rise a second time, until doubled in size, about another 1 hour.
• 4. Place in the oven, turn to 400 degrees (I did not preheat the oven), and bake until browned, about 25-30 minutes. Remove to a wire rack to cool.
• 5. While the bread is cooling, prepare the honey butter by mixing until smooth. If you have any left, refrigerate the honey butter; you can soften it up in the microwave when ready to use again.

QUICK SALLY LUNN BREAD

Steps:

• 1. Preheat oven to 400°. Grease a large loaf pan, or 3 mini-loaf pans.
• 2. Sift together dry ingredients. Cream together shortening and sugar. Beat the eggs one at a time into the creamed mixture.
• 3. Add the sifted ingredients to the batter in 3 parts, alternately with the milk. Stir batter lightly until the ingredients are just blended.
• 4. Bake in a greased loaf pan (or 3 mini-loaf pans) about 35-40 minutes (less time needed for the mini loaf pans - it took 28 minutes for my loaves).
• 5. Cool in pans 5 minutes, then turn out on rack. Cool slightly before slicing.

BREAD MACHINE SALLY LUNN

Steps:

• Place all ingredients in machine according to the manufacturer's directions and start.

SALLY LUNN BREAD

Steps:

• Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.
• Grease a 10-inch tube cake pan or bundt pan.
• Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees.
• The shortening does not need to melt.
• Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.
• Blend the warm liquids into the flour mixture.
• Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
• Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
• Add the remaining flour and mix well.
• THe batter will be thick but not stiff.
• Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes.
• Bake for 40-50 minutes at 350.
• Run a knife around the center and outer edges of the bread and turn onto a plate to cool.

SALLY LUNN BREAD

Steps:

• Measure the ingredients into the baking pan in the order recommended by the manufacturer. Insert the pan into the oven chamber. Select Sweet Cycle. Makes one 1.5 pound loaf. Note: Due to the milk and the egg, this recipe cannot be put on a delayed timer.