Sally Lunn Recipes

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SALLY LUNN BATTER BREAD

The tantalizing aroma of this golden loaf baking always draws people into my mother's kitchen. With its circular shape, it's a pretty bread, too. I've never seen it last more than 2 hours once it's out of the oven! - Jeanne Voss, Anaheim Hills, California

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 11



Sally Lunn Batter Bread image

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.

Nutrition Facts : Calories 326 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 431mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoon salt
3 large eggs, room temperature
5-1/2 to 6 cups all-purpose flour
HONEY BUTTER:
1/2 cup butter, softened
1/2 cup honey

SALLY LUNN

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 8



Sally Lunn image

Steps:

  • In a large liquid measuring cup, mix together yeast, sugar, and water; let stand until foamy, about 5 minutes.
  • Meanwhile, place milk and butter in a small saucepan and heat over medium heat until butter is melted. Remove from heat and let stand until mixture is lukewarm (110 to 115 degrees).
  • In a large bowl, mix together flour and salt. Add milk mixture to flour mixture. Stir eggs into yeast mixture and add to flour mixture; stir until a stiff dough forms. Cover bowl with plastic wrap and let stand in a cool place until doubled in size, about 1 1/2 hours.
  • Butter a Pullman loaf pan measuring 13 1/2 by 4 1/2 inches across the top and 12 3/4 by 3 3/4 inches across the bottom. Deflate dough by beating down with a wooden spoon for about 1 minute. Transfer dough to prepared loaf pan; cover and let rise until dough reaches top of pan, 1 1/2 to 2 hours.
  • Preheat oven to 375 degrees.
  • Uncover dough and transfer to oven; bake until bread is dark and golden on top and sounds hollow when tapped with your knuckles, 40 to 45 minutes.
  • Remove pan from oven and turn bread out onto a wire rack; serve warm or let cool, if desired.

1 (1/4-ounce) package active dry yeast
1/3 cup sugar
1/2 cup warm water (110 to 115 degrees)
1/2 cup milk
1/2 cup (1 stick) unsalted butter, plus more for pan
3 1/2 to 4 cups all-purpose flour
1 teaspoon salt
3 large eggs, lightly beaten

SALLY LUNN BREAD

Sally Lunn bread is a slightly sweet, brioche-like bread. It is believed to have been named for a late 18th century baker, named (what else?!) Sally Lunn, in Bath, England. Good fresh out of the oven or topped with jam, whipped cream or berries for any "anytime of the day" special treat. Try baking in Bundt pan for an attractive presentation. (Recipe source: Southern Living magazine)

Provided by Jug OMud

Categories     Breads

Time 3h

Yield 1 loaf

Number Of Ingredients 8



Sally Lunn Bread image

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.

1 (1/4 ounce) package dry yeast
1/4 cup warm water (105 to 115 )
3/4 cup milk
1/4 cup sugar
1/4 cup shortening
1/2 teaspoon salt
1 large egg
2 1/2 cups all-purpose flour

SALLY LUNN TEA BREAD - ORIGINAL RECIPE

I grew up in the West Country of England near the Roman city of Bath. A favourite treat on a Saturday was to go to home of the famous Bath buns and have them toasted with lashings of butter. Sally Lunn sold these buns in Bath in the 1700s and you can still buy them there today. This is the original recipe for Sally Lunn buns. Prep time does not include time for batter to froth and dough to rise.

Provided by JustEmma

Categories     Yeast Breads

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9



Sally Lunn Tea Bread - Original Recipe image

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.

3 ounces plain flour
5 fluid ounces warm milk
1 teaspoon caster sugar
2 teaspoons dried yeast
6 ounces plain flour
1 ounce butter
1 ounce caster sugar
1 egg
1 teaspoon mixed spice

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