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Recipe: Sally Lunn Bread or Buns (Dolores Casella)

Breads - Yeast Breads
SALLY LUNN BREAD

"This is the yeast version of this famous English bread which has been popular for several hundred years. Serve the bread for tea or afternoon coffee, with bowls of fresh fruit, or at breakfast with butter and plenty of homemade jam."

1/2 cup butter, softened
1/3 cup sugar
1 1/2 teaspoons salt
1 cup rich milk, scalded and cooled
1 cake yeast
1/4 cup lukewarm water
3 eggs, beaten
4 cups flour, sifted

Cream the butter, sugar, and salt. Add the cooled milk.

Dissolve the yeast in the lukewarm water and add to the creamed mixture along with the beaten eggs. Add the flour a little at a time, beating thoroughly between additions. Cover and let rise until doubled.

Then punch down and pour into a
well-greased loaf pan or small tube pan. Cover and let rise again.

Bake in a 350 degree F oven for about 40 minutes, or until loaf is golden brown and tests done.

VARIATION:
To bake as buns pour the batter into well-greased muffin pans, cover and let rise. Brush with beaten egg and bake in a 400 degree F oven for 20 minutes, or until done.

From: Associated Content, 7/2/09
Source: Dolores Casella
MsgID: 018222
Shared by: Halyna - NY
In reply to: ISO: cake or bread by Dolores Casella
Board: Vintage Recipes at Recipelink.com
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