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Sally Lunn Bread Recipe

Yields1 Serving

It should be no surprise that Sally Lunn bread is named after a woman named Sally Lunn.  She was a pioneer woman who developed a bread recipe in the 1800’s that was so widely enjoyed that people started to call the bread by her name.  The secret is a combination of ingredients you would expect to find in a cake in a bread made with yeast instead of baking powder.

INGREDIENTS:
 1/3 cup of sugar
 2 ¼ teaspoons of bread machine yeast or active dry yeast
 ½ cup of milk + ½ cup of water at 110 degrees F./43 degrees C. (An easy way to do this is to combine the milk and water in a Pyrex measuring cup and microwave on high for 1-minute. The resulting temperature should be very close to 110 degrees).
 ½ cup (1-stick) of room temperature butter
 2 eggs
 4 cups of flour (You can add a bit more, 1-tablespoon at a time if the dough is too sticky)
 1 teaspoon of salt
DIRECTIONS:
1

Add the sugar, warm milk and water mixture and the yeast to the bread pan and let soak for 15 minutes.

2

Add the other ingredients to the bread pan in the order indicated in the recipe.

3

Select the basic white bread setting for a 2-pound loaf and medium crust.

4

When done, remove from the bread pan and let rest on a wire rack for 10 minutes.

5

Slice and serve.