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Sally Lunn Bread recipe

This rich, slightly sweet yeast bread wasbrought to the Colonies from England and subsequently becamea favorite in the South. There are several tales as to its origin,the most popular being that Sally Lunn, an 18th-century womanfrom Bath, England, created this delicate cake-like bread inher tiny bakery for her prominent patrons’ tea parties. Thoseoriginal Sally Lunns were baked as large buns, split horizontallyand slathered with thick clotted cream*

Recipe: Sally Lunn Bread

1 cup milk1 (0.25-ounce) package active dry yeast( or 2 1/4 teaspoons)1/2 cup butter or margarine, softened1/3 cup granulated sugar1 teaspoon salt3 large eggs4 cups all-purpose flour

  • Heat milk in a saucepan over low heatuntil hot. Cool to 105° to 115°F (40° to 45°C).Dissolve yeast in warm milk; let stand 5 minutes.
  • Beat butter at medium speed of an electricmixer until fluffy; gradually add sugar and salt, beating well.Add eggs and beat well. Add flour alternately with milk/yeastmixture, beginning and ending with flour, mixing well after eachaddition.
  • Cover and let rise in a warm place, freefrom drafts, for 1 hour or until doubled in size.
  • Beat at medium speed until smooth. Coverand let rise an additional 45 minutes or until doubled in size.
  • Spoon batter into a lightly greased andfloured 9-inch tube pan.
  • Bake at 350°F (175°C) for 35 to40 minutes or until golden. Remove from pan and cool on a wirerack.

    Makes 12 servings.

    *According to THE FOOD LOVER’SCOMPANION, 2nd edition, by Sharon Tyler Herbst. © CopyrightBarron’s Educational Services, Inc. 1995.

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