Best Sally Lunn Tea Bread Original Recipes

SALLY LUNN BATTER BREAD

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.

SALLY LUNN QUICK BREAD

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.

GOLDEN TEA BUNS (SALLY LUNN BUNNS)

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.

QUICK SALLY LUNN BREAD

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.

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.