Sally Lunn Bread

The no-knead recipe came from England but Southerners have been starry-eyed for the brioche-like loaf for decades.
Photo by Martha H.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    cup warm milk (100° to 110°)

  • 1

    (1/4-oz.) envelope active dry yeast

  • 1

    teaspoon sugar

  • 4

    cups all-purpose flour

  • 1/4 to 1/2

    cup sugar

  • 1

    teaspoon table salt

  • 3

    large eggs, lightly beaten

  • 1/2

    cup warm water (100° to 110°)

  • 1/2

    teaspoon baking soda

  • 1/2

    cup butter, melted

Directions

Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes. Stir together flour and next 2 ingredients in a large bowl. Stir in eggs until well blended. (Dough will look shaggy.) Stir together warm water and baking soda. Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended. Spoon batter into a well-greased 10-inch (14-cup) tube pan. Cover with plastic wrap, and let rise in a warm place (80° to 85°), 45 minutes to 1 hour or until doubled in bulk. Preheat oven to 400°. Carefully place pan in oven. (Do not agitate dough.) Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan to a wire rack, and cool 30 minutes before slicing.

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