The following bread recipe is easy but it takes an afternoon at home. It freezes well. A Sally Lunn recipe.
Submitted by Elise
Servings: 2 loaves, each serving 8-10
2 C whole milk
1 C salted butter (2 sticks)
2 packages dry yeast
½ C warm water (110 degrees F)
Pinch of sugar
4 eggs. beaten
⅓ C sugar
2½ tsp salt
6 C all-purpose flour
4 T butter, melted
Heat milk and butter in a sauce pan until butter is melted. Place in a large bowl and set aside to cool to lukewarm, 110 degrees F. Dissolve yeast in warm water, adding a pinch of sugar. Check to make sure the yeast is bubbling. When yeast is dissolved and bubbly, add the milk and butter mixture; stir in eggs, sugar and salt. Stir in the flour and beat well (looks too runny but it’s not). Cover bowl with tea towel and set in a pan of very warm water (130 degrees F). Allow to rise for 1 hour, stirring down every 15 to 20 minutes. This stirring will create a wonderful texture.
After the last beating, divide the dough between two well-greased loaf pans (you could choose to freeze the dough at this point by covering tightly with two layers of plastic wrap.) Cover with tea towel and let rise again, about 30 – 40 minutes, or until doubled in size.
Preheat oven to 325 degrees F. Bake bread about one hour. Baste the top with melted butter the last 10 minutes of baking.
Frozen loaf should be pulled out of freezer at least 5 hours before baking, uncover, place in warmed oven (turn oven off before placing bread in to rise). Allow to thaw and rise. Pull out of oven and let stand while you preheat to 325 degrees F. Bake for about 1 hour. Should be golden brown and crusty on top.
Nutrition: to be added