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Prep Time: 0 Minutes Cook Time: 42 Minutes |
Ready In: 42 Minutes Servings: 12 |
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This is the best Sally Lunn I have ever made. It is from an old book and made the old fashioned way. Other recipes I have tried have had two risings This one has many and I Found the texture so much nicer Ingredients:
1/4 cup warm water |
2 1/4 tsp yeast ( i use quick rise) |
1 tsp sugar |
1/2 cup butter |
3 tbsp oil ( canola or grapeseed) |
1 cup warm milk |
4 cups unbleached bread flour |
1/3 cup sugar |
1 tsp salt |
4 eggs room temperature |
1/4 cup melted butter (for basting) |
Directions:
1. Warm Butter, Oil, Water and Milk. Stir in sugar and salt stir to dissolve
2. Beat eggs well add to milk mixture
3. Add 1 cup flour beat
4. Add yeast Beat
5. Add rest of flour stirring in with wooden spoon
6. Cover with plastic leaving a hole for the spoon handle as you will beat the dough down every 20 minutes for the next 3 hours. this is necessary to give it the proper texture
7. After last beating put into a well greased tube or bundt pan
8. Cover let rise until double in bulk
9. Bake in preheated 350* oven 40-45 minutes Basting with melted butter last 10 minutes of baking
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