Quick Sally Lunn Bread Recipes
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 QUICK BREAD
This is a delicious, rich Sally Lunn that does not have yeast--making it very fast and easy to make. I often make this recipe as muffins, which are fantastic for snacking!!!
Provided by chuckzwood
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375 degrees.
- Sift flour with baking powder and salt.
- Combine egg and milk.
- Cream shortening and sugar together, and add flour alternately with liquid mixture.
- Place in greased 9"x5" loaf pan or muffin pan and bake for 30 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 187.1, Fat 9.9, SaturatedFat 2.8, Cholesterol 20.5, Sodium 203.9, Carbohydrate 21.3, Fiber 0.6, Sugar 4.2, Protein 3.3
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.
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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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- Mix the hot milk, butter, sugar and salt in a large bowl and let cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast and the eggs to the first mixture and beat vigorously.
- Gradually add the flour. Cover and let rise in a warm place until about double in bulk. Spoon the mixture into a buttered loaf pan. Preheat oven to 350. Bake for 50 minutes.
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Ibid 36, Quick Sally-Lunn [leavened with soda and cream of tartar]. 1887 Century Illustr. Mag. 35.16 VA, A procession of little darkies . . was seen to pass and repass, supporting plates of hot batter-cakes, muffins, Sally Lunns, rice waffles. 1932 (1946) Hibben Amer. Regional Cookery 6 VA, Risen Sally Lunn. Ibid 7 SC, Quick Sally Lunn.
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