Breads: Easy Sally Lunn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sally Lunn, an early colonist in Williamsburg, VA, cried this bread in the streets every morning, and so it was named after her. No kneading and quick rising makes this easy enough to make for dinner, even on weeknights. Ingredients:
2 cups bisquick baking mix |
1 cup whole wheat flour |
4 tsp vital wheat gluten |
1 package dry yeast |
2 teaspoons sugar |
1 1/2 cups water, warmed to 105 degrees f |
Directions:
1. Grease a tube pan or Bundt pan generously.
2. In a large mixing bowl, stir together Bisquick, flour, wheat gluten, yeast, and sugar.
3. Add warm water, beating well by hand about 100 strokes (less than 1 minute with electric mixer). Dough should become spongy and elastic, but not thick enough to knead. Add more Bisquick or water if necessary.
4. Turn mixture into the tube pan. Cover and let rise in a warm place for 30-40 minutes.
5. Preheat oven to 350 degrees F. Bake bread in center of oven about 35-40 minutes, until medium brown on top.
6. Invert immediately onto cooling rack. May be cut and served while warm, or allowed to cool.
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