Some cosmetic changes in preparation for larger site changes in the works.


Pat, here is a wonderful recipe for Sally Lunn. I've been making it for years, and

Veteran Member
426 posts
Joined: Dec 24, 2005


Posted to Thread #15138 at 2:26 pm on Jun 16, 2009

it never fails. An easy recipe - even for the yeast bread challenged, and it is a delicious bread. It looks beautiful when unmolded from the bundt pan. I like to make it for brunch. It's so quick and easy that you can make it the morning of the brunch, and take it from the oven and serve hot fresh bread.

Sally Lunn

Servings: 8
Preparation Time: 2 hours

1 cup milk
1/2 cup butter
1/4 cup water
3 1/2 cups unbleached white flour
2 teaspoons salt
3 eggs, beaten
1/2 cup honey
2 packages dry yeast
1 teaspoon vanilla
1/2 teaspoon almond extract

Heat the milk in a saucepan, add the butter and water. Cool to lukewarm. Pour the mixture into a bowl and add the flour, salt, beaten eggs, honey, dry yeast and flavorings. Beat with a mixer for 3 minutes (or mix with floured hands or a wooden spoon until all ingredients are well blended.)
Cover and place in a warm spot to rise for about 1 hour.
Mix down and put in a greased 9" or 10" tube pan. Bake at 300 degrees for 50 minutes.

Serving ideas: Bakes beatifully in a Bundt pan.

Bread Winners
by Mel London

Other messages in this thread: