Sally Lunn Bread

1. 1

   Cook milk in a saucepan over low heat until hot.

2. 2

   Cool to 105u00b0 to 115u00b0.

3. 3

   Dissolve yeast in warm milk; let stand 5 minutes.

4. 4

   Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar and salt, beating well.

5. 5

   Add eggs, one at a time, beating after each addition.

6. 6

   Add flour alternately with milk mixture, beginning and ending with flour.

7. 7

   Mix after each addition.

8. 8

   Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.

9. 9

   Beat at medium speed until smooth.

10. 10

    Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

11. 11

    Spoon batter into a lightly greased and floured 9-inch tube pan.

12. 12

    Bake at 350u00b0 for 35 to 40 minutes or until golden.

13. 13

    Remove from pan; let cool on a wire rack.

14. 14

    1 loaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.