Sally Lunn Batter Bread Food

SALLY LUNN BATTER BREAD

Sally Lunn Batter Bread image

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

Ingredients

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

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 image

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

Ingredients

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

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

Quick Sally Lunn Bread image

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

Ingredients

2 eggs, separated
1/2 cup white sugar
2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons butter, melted
1/4 cup sugar

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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