Sally lunn bread
Sally Lunn Bread⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 3 Tablespoons dry yeast
- 1 cup warm water
- 2 cups evaporated skimmed milk
- 1/4 cup olive oil
- 2/3 cup sugar
- 2 teaspoons salt
- 8-1/2 cups white flour
- 1/2 cup wheat bran
- 2 eggs*
- 1 Tablespoon ground flaxseeds, optional
- 1/4 cup sesame seeds, optional
*Sally Lunn bread should be a golden yellow. If you omit egg yolks, it really won’t be a Sally Lunn bread! Try egg substitute for a lower fat alternative.
Dissolve yeast in really warm water. Blend together evaporated milk, olive oil, sugar, and salt; add to yeast. Sift together flour and wheat bran. Beat eggs until frothy; add to oil mix, then blend into flour mix. Add ground flaxseeds and/or sesame seeds, if desired. If necessary, add 1 to 2 cups more flour to make a stiff dough but not too sticky to knead.
Let rise in covered bowl for 2 hours. Stir down dough and divide between 3 loaf pans. Let rise again for 30 to 50 minutes. Baste tops of loaves with milk. Bake for 35 minutes.
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