I had never heard of Sally Lunn bread, but supposedly it has enough of a history (originating in England) that it has it's own entry on wikepedia, which isn't something you can say for any old run-of-the-mill recipe.
This is a delicious, buttery yeast bread that doesn't require any kneading. Which is a good thing because the dough is more of a batter consistency and kneading it would be impossible. This has been enjoyed by my family as a late night Sunday treat, warm out of the oven and slathered with butter and jam. I can honestly say that I have never had a piece of this bread make it more than an hour or two, so I have no idea how well it holds up for a day or two past baking, but in that first 30 minutes it is delicious!!!
One Year Ago: Whole Bowl Rice Bowl
SALLY LUNN BREAD
(recipe from fav family recipes)
printable version
1 cup hot milk
1/2 cup butter
1/4 cup sugar
1 tsp. salt
1 pkg. dry yeast
1/4 cup warm water
3 eggs
3 1/2 cups white flour
Mix the hot milk, butter, sugar and salt in a large bowl and let it cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast and the eggs to the first mixture and beat vigorously. Gradually add the flour. Cover and let rise in a warm place until about double in bulk. Spoon the mixture into a buttered loaf pan. Preheat oven to 350. Bake for 50 minutes.
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