Sally Lunn Batter Bread Food
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
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.
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.
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
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- In a small saucepan, melt the 1 1/2 sticks of butter in the milk over low heat. Pour the mixture into a medium bowl and let cool slightly, then whisk in the egg yolks. Whisk in the yeast and let stand until foamy, about 5 minutes.
- In a large bowl, whisk the flour with the sugar and salt. Stir in the milk mixture until a very wet dough forms. In another large bowl, using a handheld electric mixer, beat the egg whites until stiff peaks form, about 2 minutes. Using a rubber spatula, fold the egg whites into the dough until incorporated. Scrape the dough into a very large greased bowl. Using your hands, shape the dough into a round loaf. Cover loosely with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 2 hours.
- Butter a 10-inch tube pan. Using your hands, punch the dough down and tear an opening in the center of the dough. Transfer the dough to the prepared pan, inserting the tube into the hole in the dough. Gently pat the dough to the sides of the pan. Cover loosely with plastic wrap and let rise in a warm place until nearly doubled in bulk, about 1 hour.
- Preheat the oven to 325°. Bake the bread in the center of the oven for 25 minutes, until a crust is just starting to form. Increase the oven temperature to 375° and bake for 20 to 25 minutes longer, until the bread is golden and crusty. Let cool in the pan for 10 minutes. Remove the bread from the pan, cut into slices and serve warm.
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- In a small bowl, dissolve the yeast in the warm water. Add the small pinch of sugar. Set aside for 5 minutes until the mixture becomes foamy.
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Sally Lunn definition is - a slightly sweetened yeast-leavened bread. A Sally Lunn is a large bun or teacake made with a yeast dough including cream, eggs, and spice, similar to the sweet brioche breads of France. Served warm and sliced, with butter, it was first recorded in 1780 in the spa town of Bath in southwest England.
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