Sally Lunn Bread

Serves: 4

Jailyn Upton

1 January 1970

Based on User reviews:

54

Spice

49

Sweetness

43

Sourness

42

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1 cup

Milk

1 cup

Butter

1 cup

Water

3.5 cups

Unbleached All-Purpose Flour

1 cup

Honey

3

Eggs (beaten)

60 g

Active Dry Yeast (packages)

2 tsps

Salt

1 tsp

Vanilla Extract

1 tsp

Almond Extract

Directions:

1

Heat milk in a saucepan over medium-low heat; add butter and water

2

Stir mixture until butter melts, about 5 minutes

3

Remove milk mixture from heat and cool to lukewarm, 5 to 10 minutes

4

Pour milk mixture into a bowl of a stand mixer

5

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

6

Cover bowl with a damp towel and place in a warm spot of the kitchen until doubled in size, about 1 hour

7

Preheat oven to 350 degrees F (175 degrees C)

8

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

9

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