Best Sally Lunn Bread 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 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.

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

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 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.

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