Sally Lunn Bread

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  • Makes: 16 slices
  • Prep: 20 mins
  • Rise: 1 hr
  • Bake: 35 mins 375°F

Sally Lunn Bread

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Directions

  1. Combine 4 cups of the flour, the sugar, yeast and salt in large bowl.
  2. Cut up 1/2 cup of the butter; combine with milk in small saucepan and heat just until tiny bubbles form around edge of pan (120 degree F). (Butter may not melt completely.) Stir milk mixture into flour mixture with wooden spoon. Add eggs and vanilla and mix well. Gradually stir in remaining 1 cup flour. Cover and let stand 10 minutes.
  3. Lightly grease a 10-inch tube pan. Spread batter evenly into prepared pan. Cover and let rise in warm, draft-free place until doubled in bulk (about 1 hour).
  4. Heat oven to 375 degree F. Bake 35 to 40 minutes or until top is lightly browned.
  5. Melt remaining 1 tablespoon butter. Transfer bread to wire rack. Brush top with butter. Cool completely before unmolding. Makes 16 slices.
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Nutrition Facts (Sally Lunn Bread)

  • Per serving:
  • 255 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 60 mg chol. ,
  • 363 mg sodium ,
  • 37 g carb. ,
  • 6 g pro.

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