Quick Sally Lunn Recipes

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

SALLY LUNN QUICK BREAD

Sally Lunn Quick Bread image

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

Ingredients

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup shortening
1/4 cup sugar

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 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

Sally Lunn image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 8

Ingredients

1 (1/4-ounce) package active dry yeast
1/3 cup sugar
1/2 cup warm water (110 to 115 degrees)
1/2 cup milk
1/2 cup (1 stick) unsalted butter, plus more for pan
3 1/2 to 4 cups all-purpose flour
1 teaspoon salt
3 large eggs, lightly beaten

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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