Sally Lunn Bread recipe

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Ingredients

1 cup milk
½ cup butter
¼ cup water
3 ½ cups unbleached all-purpose flour
½ cup honey
3 eggs, beaten
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
1 teaspoon vanilla extract
½ teaspoon almond extract

Nutrition Info

221.2 calories
carbohydrate: 32.8 g
cholesterol: 54.8 mg
fat: 7.8 g
fiber: 1 g
protein: 5.3 g
saturatedFat: 4.5 g
servingSize: -
sodium: 376 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat milk in a saucepan over medium-low heat, add butter and water. Stir mixture until butter melts, about 5 minutes. Remove milk mixture from heat and cool to lukewarm, 5 to 10 minutes. Pour milk mixture into a bowl of a stand mixer.

  2. Stir flour, honey, eggs, yeast, salt, vanilla extract, and almond extract into milk mixture, beat using the paddle attachment of the mixer until well blended, about 3 minutes. Cover bowl with a damp towel and place in a warm spot of the kitchen until doubled in size, about 1 hour.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Punch down dough and transfer to a 9- or 10-inch tube pan.

  5. Bake in the preheated oven until lightly browned, about 50 minutes.

Recipe Yield

15 servings

Recipe Note

A sweet, rich dinner bread my mother introduced to me many Thanksgivings ago.

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