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Sally Lunn

A not so traditional traditional bread, simple and easy no need to knead!

Sally Lunn

Sally Lunn

difficulty

Easy

Yield

1 Loaf

Prep Time

0:25

Bake Time

35 to 40 minutes

Rise Time

1 hour

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  • difficulty

    Easy

  • Yield

    1 Loaf

  • Prep Time

    0:25

  • Bake Time

    35 to 40 minutes

  • Rise Time

    1 hour

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

  1. 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.
  2. 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.
  3. 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.
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Sally Lunn

  • Difficulty: Easy
  • Yield: 1 Loaf
  • Prep Time: 0:25
  • Bake Time: 35 to 40 minutes
  • Rise Time: 1 hour

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.