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Home Learning Kitchen Bread - Yeast Bread - Sally Lunn Bread

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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

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