Sally Lunn Yeast Bread

1. 1

   In a large bowl, thoroughly mix 1 1/4 cups flour, sugar, salt and undissolved active dry yeast.

2. 2

   Combine milk, water and margarine in a saucepan.

3. 3

   Heat over low heat until liquids are very warm (120u00b0 to 130u00b0).

4. 4

   Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

5. 5

   Add eggs and 1 cup flour or enough flour to make a thick batter.

6. 6

   Beat at

7. 7

   high speed 2 minutes, scraping bowl occasionally.

8. 8

   Stir in enough additional flour to make a stiff batter.

9. 9

   Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Stir batter down and beat well, about 1/2 minute.

10. 10

    Turn into a well-greased and floured 9-inch tube pan.

11. 11

    Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

12. 12

    Bake at 325u00b0 for about 45 to 50 minutes, or until done.

13. 13

    Remove from pan and cool on wire rack.

14. 14

    Best when served warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.