Best Sally Lunn Recipes

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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

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

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.

SALLY LUNN BREAD



Sally Lunn Bread image

A sweet, rich dinner bread my mother introduced to me many Thanksgivings ago.

Provided by AthenaZandrite

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 15

Number Of Ingredients 10

1 cup milk
½ cup butter
¼ cup water
3 ½ cups unbleached all-purpose flour
½ cup honey
3 eggs, beaten
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
1 teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Heat milk in a saucepan over medium-low heat; add butter and water. Stir mixture until butter melts, about 5 minutes. Remove milk mixture from heat and cool to lukewarm, 5 to 10 minutes. Pour milk mixture into a bowl of a stand mixer.
  • Stir flour, honey, eggs, yeast, salt, vanilla extract, and almond extract into milk mixture; beat using the paddle attachment of the mixer until well blended, about 3 minutes. Cover bowl with a damp towel and place in a warm spot of the kitchen until doubled in size, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Punch down dough and transfer to a 9- or 10-inch tube pan.
  • Bake in the preheated oven until lightly browned, about 50 minutes.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 32.8 g, Cholesterol 54.8 mg, Fat 7.8 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 376 mg, Sugar 10.2 g

SALLY LUNN TEA BREAD - ORIGINAL RECIPE



Sally Lunn Tea Bread - Original Recipe image

I grew up in the West Country of England near the Roman city of Bath. A favourite treat on a Saturday was to go to home of the famous Bath buns and have them toasted with lashings of butter. Sally Lunn sold these buns in Bath in the 1700s and you can still buy them there today. This is the original recipe for Sally Lunn buns. Prep time does not include time for batter to froth and dough to rise.

Provided by JustEmma

Categories     Yeast Breads

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 ounces plain flour
5 fluid ounces warm milk
1 teaspoon caster sugar
2 teaspoons dried yeast
6 ounces plain flour
1 ounce butter
1 ounce caster sugar
1 egg
1 teaspoon mixed spice

Steps:

  • Preheat oven to 425f, grease a 6 inch deep cake tin.
  • Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy.
  • Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size.
  • Bake uncovered for 35 minutes, until golden brown.
  • Turn out on wire rack and leave to cool.
  • This mixture can be made as one large loaf, or as smaller buns which can be split and toasted.

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

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.

OLD-FASHIONED SALLY LUNN MUFFINS



Old-Fashioned Sally Lunn Muffins image

This is an old Southern recipe for a quick and easy solution to a need for homemade muffins.

Provided by MARBALET

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¼ cup shortening
¼ cup white sugar
1 egg, beaten
1 cup milk

Steps:

  • In a medium bowl mix together the flour, baking powder, and salt.
  • In a separate bowl cream together the shortening and sugar. Stir in beaten egg, and milk.
  • Add flour mixture alternately with liquid mixture.
  • Fill greased muffin tins two-thirds of the way full. Bake in a preheated 375 degree F(190 degrees C) oven for 30 minutes.

Nutrition Facts : Calories 146.4 calories, Carbohydrate 21.4 g, Cholesterol 17.1 mg, Fat 5.3 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 233.4 mg, Sugar 5.2 g

SALLY LUNN FOR BREAD MACHINES



Sally Lunn for Bread Machines image

Make and share this Sally Lunn for Bread Machines recipe from Food.com.

Provided by Chef Chad

Categories     Breads

Time 10m

Yield 1 1 1/2 pound loaf, 4 serving(s)

Number Of Ingredients 7

1 cup warm milk
1 large egg
3 tablespoons butter
1 teaspoon salt
1/3 cup granulated sugar
3 cups flour
1 1/2 teaspoons active dry yeast

Steps:

  • Place ingredients in bread machine pan according to the manufacturer's suggestions.
  • Select sweet bread setting, light crust.

SALLY LUNN BATTER BREAD



Sally Lunn Batter Bread image

I saw this recipe in Taste of Home magazine in 2001. I modified it by using a 50/50 blended whole wheat and white flour (bought it that way at my local Kroger) and the yeast is what I normally use in my bread machine, jarred and kept in the refrigerator. It is very light textured and makes a pretty presentation, being cooked in a...

Provided by Enro Gay

Categories     Other Breakfast

Time 2h45m

Number Of Ingredients 11

1 1/2 tsp active dry yeast
1/2 c warm water (110-115 degrees)
1 c warm milk (110-115 degrees)
1/2 c unsalted butter (no substitutions, softened)
1/4 c sugar
2 tsp salt
3 large eggs
5 1/2 c 50/50 whole wheat/white flour blend (up to addtl 1/2 cup)
HONEY BUTTER
1/2 c unsalted butter (no substitutions, softened)
1/2 c honey

Steps:

  • 1. Place the dry yeast in a large mixing bowl and mix with the warm water. Add the warm milk, butter, sugar, salt, eggs and 3 cups of the flour; beat until smooth (I used my stand mixer for this). TIP: When working with yeast outside my bread machine, I always first heat my oven to its lowest setting, turn it off and allow it to sit with the door shut, until time for the product to rise.
  • 2. Stir in enough flour to make a soft dough (I used 2 1/2 cups more for a total of 5 1/2 cups, but you may use up to 6 cups total); DO NOT knead the dough. Cover the bowl and let rise in a warm place, until doubled in size, about 1 hour.
  • 3. While dough is rising, prepare a 10-inch tube or bundt pan with grease and flour. After bread has risen, spoon into the prepared pan, smooth and distribute evenly in the pan. Cover the pan and let rise a second time, until doubled in size, about another 1 hour.
  • 4. Place in the oven, turn to 400 degrees (I did not preheat the oven), and bake until browned, about 25-30 minutes. Remove to a wire rack to cool.
  • 5. While the bread is cooling, prepare the honey butter by mixing until smooth. If you have any left, refrigerate the honey butter; you can soften it up in the microwave when ready to use again.

SALLY LUNN BREAD



Sally Lunn Bread image

This rich, slightly sweet yeast bread was brought to the Colonies from England and subsequently became a favorite in the South. There are several tales as to its origin, the most popular being that Sally Lunn, an 18th-century woman from Bath, England, created this delicate cakelike bread in her tiny bakery for her prominent patrons' tea parties. Growing up, my mother always served this with Salmagundi salad. We always enjoyed it!

Provided by Kimke

Categories     Yeast Breads

Time 1h10m

Yield 1 bundt pan

Number Of Ingredients 7

1 cup milk
1/2 cup shortening
4 cups sifted all-purpose flour, divided
3 eggs
1/3 cup sugar
2 teaspoons salt
2 packages active dry yeast

Steps:

  • Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.
  • Grease a 10-inch tube cake pan or bundt pan.
  • Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees.
  • The shortening does not need to melt.
  • Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.
  • Blend the warm liquids into the flour mixture.
  • Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
  • Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
  • Add the remaining flour and mix well.
  • THe batter will be thick but not stiff.
  • Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes.
  • Bake for 40-50 minutes at 350.
  • Run a knife around the center and outer edges of the bread and turn onto a plate to cool.

Nutrition Facts : Calories 3400.7, Fat 131.8, SaturatedFat 36.7, Cholesterol 668.7, Sodium 4997.5, Carbohydrate 466, Fiber 16.4, Sugar 69, Protein 83.9

QUICK SALLY LUNN BREAD



Quick Sally Lunn Bread image

Sally Lunn bread is normally made as a yeast bread, but this recipe from an old Joy cookbook is for a very quick version. I thought I'd try it and see how it works.

Provided by Susan Feliciano

Categories     Other Breads

Time 50m

Number Of Ingredients 7

2 c all purpse flour
2 1/4 tsp baking powder
3/4 tsp salt
1/2 c shortening
1/2 c sugar
3 eggs
1 c milk

Steps:

  • 1. Preheat oven to 400°. Grease a large loaf pan, or 3 mini-loaf pans.
  • 2. Sift together dry ingredients. Cream together shortening and sugar. Beat the eggs one at a time into the creamed mixture.
  • 3. Add the sifted ingredients to the batter in 3 parts, alternately with the milk. Stir batter lightly until the ingredients are just blended.
  • 4. Bake in a greased loaf pan (or 3 mini-loaf pans) about 35-40 minutes (less time needed for the mini loaf pans - it took 28 minutes for my loaves).
  • 5. Cool in pans 5 minutes, then turn out on rack. Cool slightly before slicing.

BREAD MACHINE SALLY LUNN



Bread Machine Sally Lunn image

I just love Sally Lunn bread, and this looks like an easy way to have the wonderful stuff. I haven't tried this yet, but plan to soon!

Provided by Recipe Baroness

Categories     Yeast Breads

Time 2h15m

Yield 1 loaf

Number Of Ingredients 10

2 large eggs, slightly beaten
3 teaspoons yeast
2 tablespoons sugar
1/2 cup water
1/4 cup dry buttermilk
1 tablespoon vanilla
1/2 cup vegetable oil
2 1/2 cups bread flour
1/4 cup corn syrup
1/2 teaspoon salt

Steps:

  • Place all ingredients in machine according to the manufacturer's directions and start.

SALLY LUNN BREAD (ABM)



Sally Lunn Bread (Abm) image

I got this recipe with the set of instructions when I got my bread machine. My ABM makes it in less than two hours. I usually take the dough out after the kneading has been done and continue with the baking process in a normal oven. This is very rich. Hubby loves it.

Provided by Vnut-Beyond Redempt

Categories     Yeast Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 7

3/4 cup milk (full cream)
4 tablespoons butter or 4 tablespoons margarine
2 eggs
2 teaspoons salt
1/3 cup sugar
3 1/2 cups bread flour (or 465gms, I normally weigh my flour)
2 teaspoons yeast (instant)

Steps:

  • Mix as per manufacturer's instructions.
  • If you want to finish the baking process in a normal oven, take dough out of machine after the kneading has been done and before the proofing starts.
  • Put it into a greased bowl and leave it until doubled in size.
  • Take dough out of bowl. Punch it down. Roll dough into a 1-inch high oval, roll it up from the shorter side and pinch the seams together as you roll the dough up.
  • Put dough into a 5 x 8 (or 9) inch loaf tin.
  • When it has doubled in size, pop it into the pre-heated oven at 350F for about 45 minutes.
  • When done, remove from tin and cool on a rack. A hollow sound when you tap the bottom indicates its doneness.
  • Enjoy it on its own (I like it lightly toasted) or with Jam or PB.

Nutrition Facts : Calories 2545.2, Fat 67.4, SaturatedFat 37.2, Cholesterol 570.7, Sodium 5220.6, Carbohydrate 412.8, Fiber 13.5, Sugar 68.5, Protein 67.3

GOLDEN TEA BUNS (SALLY LUNN BUNNS)



Golden Tea Buns (Sally Lunn Bunns) image

This recipe is different from the other recipes posted in that it calls for heavy cream. Published in Gourmet magazine, November 1992. These buns are easy to make, no kneading.

Provided by swissms

Categories     Yeast Breads

Time 4h12m

Yield 24 buns, 24 serving(s)

Number Of Ingredients 7

1 cup heavy cream
1/2 cup unsalted butter, cut into pieces
2 1/2 teaspoons active dry yeast (1 package)
1/3 cup sugar
1 1/2 teaspoons salt
4 large eggs
3 3/4 cups all-purpose flour

Steps:

  • In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm.
  • Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy.
  • Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth.
  • Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk.
  • Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway.
  • With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk.
  • Bake the buns in the middle of a preheated 375°F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm.

SALLY LUNN ROLLS



Sally Lunn Rolls image

If you like Sally Lunn bread these are perfect for you. They are cake like, just like the bread and very simple to make but the dough is to sticky to handle so just spoon them into muffin cups or into a pan if the shape doesn't worry you. Great plain but adding the herbs will make them something special.

Provided by startnover

Categories     Breads

Time 3h25m

Yield 18 serving(s)

Number Of Ingredients 10

5 teaspoons yeast
1/3 cup sugar
1 cup warm milk
4 large eggs
2 teaspoons salt
4 cups bread flour
1/2 cup melted butter or 1/2 cup margarine
1 egg, beaten with
1 tablespoon milk
1/2 cup fresh rosemary (optional) or 1/2 cup favorite herbs (optional)

Steps:

  • In a small bowl combine the yeast , sugar, and milk. Let standtill frothy (about 10 minutes).
  • In your mixer beat eggs and salt together till fluffy and pale yellow, about 5 minutes.
  • Add the yeast mixture and beat till smooth.
  • Add flour to the egg mixturein three additions with the butter, starting and ending with the flour. Add herbs if desired.
  • Cover with plastic wrap and allow to rise in a warm place about 2 hours.
  • Punch down dough with a wooden spoon.I use a large muffin scoop, and place in 18 lightly greased muffincups.
  • Spray a piece of plastic wrap with pan and place sprayed side down over rolls.
  • Allow to raise 45 minutes or until doubled.
  • Uncover the rolls and lightly brush tops with egg/milk mixture.
  • Bake aprox 25 minutes or till a toothpick in the center comes out clean -- do not over cook or the rolls will be dry.

Nutrition Facts : Calories 194.6, Fat 7.4, SaturatedFat 4, Cholesterol 74.3, Sodium 322.4, Carbohydrate 26.4, Fiber 1.1, Sugar 3.9, Protein 5.6

SALLY LUNN BREAD



Sally Lunn Bread image

This recipe comes fromThe City Tavern Cookbook Recipes from the Birthplace of American Cuisine by Walter Staib ISBN: 978-0-7624-3417-6 and sells for $35. Mom bought me one for Christmas and she has recommended this bread. It so quick and easy and delicious. The recipe recommends serving it warm or toasted with Chantilly...

Provided by Sherry Blizzard

Categories     Other Breakfast

Time 2h45m

Number Of Ingredients 8

1 pkg active dry yeast (1/4 oz)
2 c warm water (110 to 115 degrees f)
1/2 c sugar
4 Tbsp unslated butter, softened
1/4 c whole milk
2 large eggs, slightly beaten
1 tsp salt
6 1/2 c all purpose flour

Steps:

  • 1. Grease 2 Bundt pans o two 7-cup tube molds with butter (I used two loaf pans and I used butter-flavored Crisco)
  • 2. In the bowl of an electric mixer, whisk together the yeast and warm water. Let stand about 10 minutes or until foamy.
  • 3. Fit the mixer with the dough hook and beat in the sugar, butter, milk, eggs, and salt. Mix in the flour, 1 cup at a time, to make a soft dough. Turn the dough out onto a lightly-floured work surface and knead for 5 minutes, until smooth and elastic, adding only enough flour to prevent sticking. (I had to use almost 7 1/2 cups of flour--It was a cool day and I know that sometimes has something to do with it.)
  • 4. Transfer the dough to a large bowl coated with vegetable oil and turn the dough to coat all surfaces. Cover with a slightly damp towel and let rise in a warm, draft-free place for 45 minutes to 1 hour, until doubled in size. (Trick I learned: Use a bath towel with an electric heating pad on the towel, place your bowl of dough on the heating pad. Cover the top of the bowl lightly with plastic film, wet and wring out a tea towel with hot water, wrap the top with the other side of the bath towel, turn on low to rise)
  • 5. STIR the batter to deflate. Divide the dough between the prepared pans. Cover and let rise in a warm place for 40-45 minutes, until almost doubled in size. (It is a sticky-kind of dough so don't bother trying to roll it out just divide it between the two pans.)
  • 6. Preheat the the oven to 400 degrees F.
  • 7. Bake for 30 to 35 minutes, or until golden and the bread sounds hollow when tapped on the bottom.
  • 8. Remove the bread from the pans. Serve warm or cooled and toasted.
  • 9. CHANTILLY CREAM: 2 cups heavy cream 1/2 cup sifted confectioners'sugar In a clean, dry bowl of an electric mixer on high speed, whip together the creama nd sugar until soft peaks form. Refrigerate until ready to serve. The cream will keep for 2-3 days covered but you will need to rewhip it before serving.
  • 10. Note: The author recommended serving this with Chantilly Cream so I included his recipe. I'm not a huge fan of sweets so I skipped the Chantilly Cream and opted for butter! My mom say's this makes excellent French Toast but that you must use thick slices.

SALLY LUNN NO YEAST ROLLS



Sally Lunn no yeast rolls image

These are great for breakfast, lunch or dinner; and are made in a snap. Grandma Urbanowski's recipe.

Provided by Pat Duran

Categories     Other Breakfast

Time 30m

Number Of Ingredients 7

2 c sifted all purpose flour
1 tsp salt
3 Tbsp granulated sugar
4 tsp baking powder- (yes)
1/4 c soft butter
3 large eggs, separated
1 c whole milk

Steps:

  • 1. Sift dry ingredients 3 times. Cut butter into flour mixture. Beat egg yolks thoroughly and add milk and beat again. Stir egg yolk mixture into dry mixture gently.
  • 2. Beat egg Whites until stiff. Fold into batter and blend gently. Pour into buttered or sprayed muffin tins. Bake at 400^ for 25 minutes. Check after 15 minutes and turn oven down to 375^. Test with wooden toothpick for doneness.
  • 3. Note: If desired you can sprinkle crushed parsley, or dill weed or Italian seasoning or cinnamon/sugar on top of batter before baking.

SALLY LUNN BREAD



SALLY LUNN BREAD image

Number Of Ingredients 7

1 cup room temperature milk
1 egg
3/4 tsp salt
3 tbsp granulated sugar
2 tbsp butter
3 1/4 cups all-purpose or bread flour
1 tsp bread machine yeast

Steps:

  • Measure the ingredients into the baking pan in the order recommended by the manufacturer. Insert the pan into the oven chamber. Select Sweet Cycle. Makes one 1.5 pound loaf. Note: Due to the milk and the egg, this recipe cannot be put on a delayed timer.

BLUEBERRY SALLY LUNN



Blueberry Sally Lunn image

Make and share this Blueberry Sally Lunn recipe from Food.com.

Provided by spatchcock

Categories     Yeast Breads

Time 2h

Yield 16 serving(s)

Number Of Ingredients 13

3 1/2-4 cups all-purpose flour
2/3 cup sugar
5 1/2 teaspoons yeast (2 packages)
1 teaspoon salt
1/2 cup butter or 1/2 cup margarine, cut up
1/2 cup milk
1/2 cup water
3 eggs
powdered sugar (optional)
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained

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.

QUICK SALLY LUNN



Quick Sally Lunn image

really easy and good tasting

Provided by SHARON Gneiser Douglas Hunter

Categories     Sweet Breads

Time 50m

Number Of Ingredients 7

1/4 c shortening
1/4 c sugar
3 eggs, beaten
2 c all purpose flour
2.5 tsp baking powder
1 tsp salt
1 c milk

Steps:

  • 1. Cream shortening; gradually add sugar, beating at medium speed until light and fluffy.
  • 2. Stir eggs mixing well.
  • 3. Combine flour, baking powder and salt.
  • 4. Stir flour mix into creamed mixture alternately with milk. (Do not over mix, batter should be lumpy)
  • 5. Spoon batter into a greased 6 cup bundt pan.
  • 6. Bake at 350 45-50 minutes or until a wooden pick comes out clean.

WILLIAMS-SONOMA SALLY LUNN ROLLS



WILLIAMS-SONOMA SALLY LUNN ROLLS image

Categories     Bread

Yield 18 rolls

Number Of Ingredients 11

5 tsp. (2 packages) active dry yeast
1/3 cup sugar
1 cup warm milk (110°F)
4 eggs
2 tsp. salt
4 cups bread flour
8 Tbs. (1 stick) unsalted butter, melted
1/2 cup mixed chopped fresh herbs, such as
parsley, sage, rosemary and thyme
1 egg, beaten with 1 Tbs. milk
18 fresh flat-leaf parsley or sage leaves

Steps:

  • In a small bowl, combine the yeast, sugar and milk. Let stand until frothy, about 10 minutes. In the bowl of a stand mixer fitted with the flat beater, beat together the eggs and salt until fluffy and pale lemon yellow, about 5 minutes. Add the yeast mixture and beat until smooth, about 1 minute. Add the flour in three additions, alternating with the melted butter and beginning and ending with the flour. Then beat in the chopped herbs. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. Preheat an oven to 350°F. Lightly butter 18 standard muffin cups. Punch down the dough with a wooden spoon. Scoop out and divide the batter among the prepared muffin cups. Lightly butter a sheet of plastic wrap and place, buttered side down, over the rolls. Let rise again until doubled in volume, about 45 minutes. Uncover the rolls and lightly brush the tops with the egg-milk mixture. Lay 1 whole herb leaf on the center of each roll. Bake until a toothpick inserted into the center of a roll comes out clean, about 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn the rolls out of the pan onto the rack and let cool completely before serving.

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