Sally Lunn

Sally Lunn

Print Recipe

Yield

1 Loaf 1 Loaf

Difficulty

Easy Easy

Prep Time

0:25 0:25

Bake Time

35 to 40 minutes 35 to 40 minutes

Rise Time

1 hour 1 hour

Right arrow icon

Ingredients

4 cups all-purpose flour
1/3 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter OR margarine, cut into pieces
3 eggs

Directions

Combine 1-1/2 cups flour, sugar, undissolved yeast, and salt in large mixer bowl. Heat water, milk, and butter until very warm (120^° to 130^°F); add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining, 2cups flour to make a stiff batter. Cover; let rest 10 minutes.
Stir batter down, and beat well for about 30 seconds. Spoon into greased 12-cup tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 325^°F for 35 to 40 minutes or until done. Let cool 5 minutes in pan. Turn out onto rack to complete cooling.

TRIED THIS RECIPE? Share with our community.

#FLEISCHMANNSYEAST @FLEISCHMANNSYEAST

Yeast 101

Tips & Tricks

Techniques & How‑Tos

you may also like

Seeded Honey Whole Grain Bread

Potato Refrigerator Bread

Peppercorn Parmesan Bread