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Homemade Sally Lunn With Yeast

Western.Chefs's picture
Ingredients
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1⁄2 Cup (8 tbs) (At 105 To 115F)
  Milk 2⁄3 Cup (10.67 tbs), scalded and cooled to lukewarm
  Butter 1⁄2 Cup (8 tbs), softened to room temperature (No Substitutes)
  Sugar 1⁄3 Cup (5.33 tbs)
  Eggs 4
  Salt 1 Teaspoon
  Sifted flour 4 Cup (64 tbs)
Directions

Sprinkle yeast over warm water and stir lightly to mix; let stand 5 minutes, then mix in milk and set aside.
Cream butter until light, add sugar, and continue creaming until fluffy.
Add eggs, one at a time, beating well after each addition; mix in salt.
Add flour alternately with yeast mixture, beginning and ending with flour.
Beat vigorously with a wooden spoon until smooth and elastic.
Place in a well-buttered bowl, cover with cloth, and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Beat dough hard with a wooden spoon 100 strokes.
Transfer to a buttered and floured 3-quart crown mold or bundt pan, cover, and let rise in a warm place 25-30 minutes until doubled in bulk.
Meanwhile, preheat oven to 350° F.
When dough has risen, bake about 1/2 hour until well browned and hollow sounding when tapped.
Unmold, cut into thick wedges, and serve steaming hot with lots of butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Wheat
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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