Sally Lund Bread
Sally Lund Bread is a tender, buttery yeast bread with a soft crumb and subtle sweetness, perfect for breakfast, brunch, or as a delightful snack with butter or jam.
Ingredients
Instructions
- In a mixing bowl, cream butter; add sugar and eggs and beat until light and fluffy.
- Dissolve yeast in warm milk; add remaining milk.
- Sift together salt and flour; add to creamed mixture alternately with milk mixture, beginning and ending with dry ingredients.
- Cover and allow to stand in warm place until doubled (about 1 1/2 hours).
- Punch down and turn into a buttered ring mold or tube pan.
- Cover until doubled in size (about 30 minutes).
- Bake for 25 to 30 minutes.
- Turn out immediately onto wire rack to cool, right side up.
- Drizzle with vanilla icing while still warm.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to the flour mixture. If you don't have active dry yeast, you can substitute it with instant yeast without needing to dissolve it first. Ensure your milk is warm but not hot to activate the yeast effectively. This dough can also be enhanced with herbs or spices for a unique twist.
Serving Suggestions
Sally Lund Bread is delightful served warm with a drizzle of Mrs. Deweese'S Frosting for a sweet touch or alongside a bowl of fresh fruit for a balanced breakfast. It pairs beautifully with Fizzy Soda Pancakes(Best Pancakes Ever) for a brunch spread. For a savory option, enjoy it with soups or stews as a comforting side dish.
Storage & Reheating
Store any leftover Sally Lund Bread in an airtight container at room temperature for up to three days. To keep it fresh longer, you can refrigerate it for about a week. If you want to reheat slices, pop them in a toaster or warm them in the oven at 350°F until heated through for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sally Lund Bread contains roughly 1535 calories, with 106g protein, 179g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (240% of the Daily Value), protein (212% of the Daily Value), and potassium (55% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 2004mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may change the texture and density of the bread. Consider using a mix of all-purpose and whole wheat flour for a lighter result. Start with a 50-50 ratio and adjust based on your preference.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it might be due to inactive yeast or too cool of an environment. Ensure your yeast is fresh and that you allow the dough to rise in a warm, draft-free area. You can also increase the rising time if needed.
Can I add ingredients like raisins or nuts to the bread?
Absolutely! Adding raisins, nuts, or even chocolate chips can enhance the flavor and texture of Sally Lund Bread. Fold them in gently after combining the wet and dry ingredients to ensure an even distribution without overworking the dough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).