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
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
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 8
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.
SALLY LUNN
These cakes are named for a woman from Bath, England who originally made and sold them in the streets. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Yeast Breads
Time 1h20m
Yield 18-24 serving(s)
Number Of Ingredients 8
Steps:
- Soften yeast in lukewarm water.
- Scald milk; add butter, sugar and salt.
- Cool to lukewarm and add softened yeast and beaten eggs.
- Add flour and mix well.
- Cover and let rise until light.
- While rising, grease muffin pans.
- Beat the batter well and fill muffin cups 2/3 full; let rise again.
- While rising, preheat oven to 375°F.
- Bake in preheated oven for about 20 minutes.
- Serve hot.
Nutrition Facts : Calories 133.6, Fat 2.9, SaturatedFat 1.4, Cholesterol 40.5, Sodium 92.8, Carbohydrate 22.1, Fiber 0.8, Sugar 1.5, Protein 4.3
SALLY LUNN BREAD
This rich, slightly sweet yeast bread was brought to the Colonies from England and subsequently became a favorite in the South. There are several tales as to its origin, the most popular being that Sally Lunn, an 18th-century woman from Bath, England, created this delicate cakelike bread in her tiny bakery for her prominent patrons' tea parties. Growing up, my mother always served this with Salmagundi salad. We always enjoyed it!
Provided by Kimke
Categories Yeast Breads
Time 1h10m
Yield 1 bundt pan
Number Of Ingredients 7
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.
Nutrition Facts : Calories 3400.7, Fat 131.8, SaturatedFat 36.7, Cholesterol 668.7, Sodium 4997.5, Carbohydrate 466, Fiber 16.4, Sugar 69, Protein 83.9
QUICK SALLY LUNN BREAD
A nice way to get around the usual requirement of yeast for this bread. This was taken a long time ago from a community or restaurant cookbook. My coworkers liked this bread alot.
Provided by Debbie R.
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Beat yolks with 1/2 cup sugar. Add flour, baking powder and salt to sugar mixture alternately with milk. Add butter.
- Beat egg whites until stiff; fold into batter.
- Pour into greased loaf pan.
- Sprinkle 1/4 cup sugar on top.
- Bake 40-45 minutes.
Nutrition Facts : Calories 1961.3, Fat 41.7, SaturatedFat 22.3, Cholesterol 458.7, Sodium 2692.9, Carbohydrate 353.3, Fiber 6.8, Sugar 150.8, Protein 44.6
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
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.
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