Recipes > Southern Sally Lunn Find A Store Southern Sally Lunn No Knead Bread An easy, no knead bread, perfect for sandwiches or toast. Yield 1 (9×5-inch) loaf Print Recipe Pin Recipe 0 Reviews Ingredients1/2 cup warm water (110-115°F)1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast3/4 cup milk3 tablespoons granulated sugar1 teaspoon table salt1/4 cup unsalted butter or margarine (room temperature)2 large eggs (room temperature)3 1/4 cups bread flour, dividedGrated rind of 1 lemon (optional) InstructionsIn a stand mixer bowl fitted with a paddle attachment, add warm water and yeast; stir to dissolve, let sit 5 minutes. In saucepan or microwave-safe dish, heat milk to 110°-115°F. Add to yeast mixture. Add butter, sugar and salt, 1 1/2 cups flour, and grated lemon rind (optional); blend for 30 seconds on low speed. Add eggs; beat on medium speed for 2 minutes. Gradually stir in enough remaining flour to make a soft dough.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)Scrape down batter from sides of bowl. Cover; let rise in warm place until doubled, about 50 minutes. Prepare pan: Grease a 9×5-inch bread pan (or a 9-inch tube pan or a 10- inch mold); set aside.Beat down raised batter for 30 seconds. Pour into prepared pan, it will fill pan 1/2 full. Cover; let rise only until edges of batter reaches top of pan, about 30 minutes. Preheat oven to 400°F.If an extra dark crust is desired, sprinkle 1 tablespoon granulated sugar over the batter just before it goes into the oven. Bake for 30 to 40 minutes until golden brown. Remove from pan; cool on wire rack. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
