Sally Lunn Bread
- SERVES
- 12
- COOK TIME
- 45 Min
This bread, "the pride of Southern cooks," is named for a young lady who sold homemade bread in the streets of England's 18th century spa district. Her type of bread, baked in a tube or fluted tube pan, became very popular in the colonies...and it's still popular today!
What You'll Need
- 1 cup warm milk
- 1 (0.25-ounce) package yeast
- 1/4 cup sugar, divided
- 4 cup all-purpose flour
- 1/4 cup (½ stick) butter, melted
- 3 eggs, beaten
- 1 teaspoon salt
What to Do
- Place the milk in a small bowl and dissolve the yeast and 1 teaspoon sugar; let stand for 5 minutes. In a large bowl, combine the flour, the remaining sugar, the butter, eggs, and salt; mix well. Add the yeast mixture and mix until a dough forms.
- Place the dough in a 10-inch tube or Bundt pan that has been coated with nonstick baking spray. Cover with plastic wrap and allow the dough to rise in a warm place for 1 hour, or until doubled in size.
- Remove the plastic wrap and place the bread in a cold oven on the center rack. Bake at 325 degrees F. for 35 to 40 minutes, or until golden. Remove from the oven and allow to cool slightly, then remove to a wire rack to cool completely. Cut and serve.
Notes
Although this bread is traditionally baked as a ring in a tube-type pan, it can also be baked in two 9" x 5" loaf pans.