Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBread - Yeast Bread - Sally Lunn Bread
Famous Authors (View All Authors)
Bread - Yeast Bread -  Sally Lunn Bread Post by :jprebs Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2431

Click below to download : Bread - Yeast Bread - Sally Lunn Bread (Format : PDF)

Bread - Yeast Bread - Sally Lunn Bread

Serving Size : 16 Preparation Time :0:00
Categories : Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (1/4 ounce) envelopes active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 1/2 cups milk
3/4 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 large eggs
5 cups all-purpose flour
Blackberry Butter*


Combine yeast and 1/2 cup warm water in a 1-cup measuring cup; let stand 5 minutes.
Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts. Cool to 100° to 110°.

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. (Mixture will be a very sticky, soft dough.)

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

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

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.

Bake at 350° for 35 to 40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean. Remove from pan immediately. Serve bread with Blackberry Butter, honey, molasses, or jelly, if desired.

Blackberry Butter: Stir 2 to 3 tablespoons seedless blackberry jam into 1/2 cup softened butter.

YIELD: Makes 12 to 16 servings

Source: Southern Living-1/03
If you like this book please share to your friends :
NEXT BOOKS

Bread - Yeast Bread -  Stout Chocolate-cherry Bread Bread - Yeast Bread - Stout Chocolate-cherry Bread

Bread - Yeast Bread -  Stout Chocolate-cherry Bread
4 1/4 cups bread flour, divided 1 (12 ounce) bottle Guinness Stout 1 package dry yeast (about 2 1/4 teaspoons) 1 tablespoon granulated sugar 1 teaspoon salt 1/2 cup dried tart cherries 4 ounces bittersweet chocolate, coarsely chopped cooking spray 1 teaspoon water 1 large egg white, lightly beaten 1 teaspoon pearl sugar (optional) Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or over night. Remove mixture from refrigerator; let stand 1 hour. Add 2 cup flour, 1
PREVIOUS BOOKS

Bread - Yeast Bread -  Refrigerated Dough For Bread And Rolls Bread - Yeast Bread - Refrigerated Dough For Bread And Rolls

Bread - Yeast Bread -  Refrigerated Dough For Bread And Rolls
4 packages active dry yeast 1 1/4 cups warm water 1 Pinch sugar 13 1/2 ounces evaporated milk 1/4 cup sugar 1/3 cup shortening 2 1/2 teaspoons salt 2 eggs 12 cups bread flour Combine dry yeast and pinch of sugar in warm water to dissolve. Add milk, 1/4 cup sugar, shortening, salt eggs and about 12 cups of bread flour. Knead for 10 to 12 minutes. Rest dough for 15 minutes, then refrigerate for at least 4 hours (overnight is ok). Make up into loaves or dinner rolls. Proof 1 hour and bake at 400 F. for 20-25 minutes. This
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT