Sally Lunn Bread

This recipe won first prize at the 2008 Clatsop County Fair.

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Submitted By Donna Friedman from Astoria, OR
This recipe won first prize at the 2008 Clatsop County Fair.
Rating
  • 1
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Submitted By Donna Friedman from Astoria, OR
This recipe won first prize at the 2008 Clatsop County Fair.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Into a small bowl, pour the low-fat milk and water, then stir in the yeast and 1 teaspoon of the sugar; let stand for 10 minutes or until foamy. In a large bowl, with an electric mixer on high, beat ½ cup of the butter until creamy. Add the remaining sugar and the salt, then the eggs one at a time, beating until light and fluffy.

    Using a wooden spoon, beat in the flour, 1 cup at a time, alternately with the yeast mixture, until the dough is smooth and elastic. Transfer the dough to a large buttered bowl, turning to coat with the butter. Cover and let rise in a warm place for 1 hour or until doubled in size.

    Butter a 9-inch nonstick Bundt or tube pan. Punch down the dough, beat with a spoon for 2 minutes, and transfer to the pan. Cover and let rise for 1 hour more or until doubled in size.

    Preheat the oven to 350°F. In a small saucepan, melt the remaining 2 tablespoons of butter and brush on the top. Bake for 40 minutes or until golden. Turn onto rack to cool. Makes one 9-inch Bundt or round loaf or 20 slices.

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