Sally Lunn Bread

Name: Sally Lunn Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 14 grams envelopes active dry yeast; 118 milliliters butter or margarine; 2 larges eggs; 1 liters all-purpose flour; 355 milliliters milk; 1 teaspoon salt; 177 milliliters sugar; 118 milliliters warm water (100° to 110°)

You can never have too many bread recipes, so give Sally Lunn Bread a try. This recipe serves 16. One portion of this dish contains roughly 6g of protein, 7g of fat, and a total of 254 calories. If you have flour, salt, warm water, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine yeast and 1/2 cup warm water in a 1-cup measuring cup; let stand 5 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Measuring Cup

Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts. Cool to 100 to 11

Ingredients you will need

Butter

Milk

Equipment you will use

Sauce Pan

Beat yeast mixture, milk mixture, and eggs at medium speed with an electric mixer until blended. Gradually add flour, beating at lowest speed until blended. (

Ingredients you will need

All Purpose Flour

Yeast

Egg

Milk

Equipment you will use

Hand Mixer

Mixture will be a very sticky, soft dough.)

Ingredients you will need

Dough

Cover and let rise in a warm place (85), free from drafts, 1 hour or until dough is doubled in bulk.

Ingredients you will need

Dough

Stir dough down; cover and let rise in a warm place (85), free from drafts, 30 minutes or until dough is doubled in bulk.

Ingredients you will need

Dough

Stir dough down, and spoon into a well-greased, 10-inch Bundt pan or tube pan. Cover and let rise in a warm place (85), free from drafts, 20 to 30 minutes or until dough is doubled in bulk.

Ingredients you will need

Dough

Equipment you will use

Kugelhopf Pan