Sally Lunn

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


Details

Difficulty

Beginner

Yield

1 Loaf

Prep Time

25 minutes

Rise Time

1 hour

Bake Time

35 to 40 minutes

Ingredients


  • 4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise 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 (120o to 130oF); 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 325oF for 35 to 40 minutes or until done. Let cool 5 minutes in pan. Turn out onto rack to complete cooling.