Blueberry Sally Lunn Recipes

BLUEBERRY SALLY LUNN

Steps:

• To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt.
• Heat butter, milk and water until very warm (120 to 130 degrees F.); stir into dry ingredients.
• Stir in eggs and remaining flour to make soft batter.
• Cover; let rest 10 minutes.
• To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries.
• With spoon, stir batter down and beat for about 30 seconds.
• Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture.
• Spoon remaining batter evenly into pan.
• Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• Bake at 325 degrees F.
• for 50 to 55 minutes or until done.
• Cool in pan 5 minutes; turn out onto rack to cool completely.
• If desired, sprinkle with powdered sugar.

SALLY LUNN

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

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.