This yeast bread is named for its creator, Sally Lunn, an 18th century Englishwoman.
At least that’s one explanation.
No matter its origin, this slightly sweet recipe will be welcomed at the table.
Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts.
Cool to 100 to 110.
Beat yeast mixture, milk mixture, and eggs at medium speed with an electric mixer until blended.
Gradually add flour, beating at lowest speed until blended.
(Mixture will be a very sticky, soft dough.)
Stir dough down, and spoon into a well-greased, 10-inch Bundt pan or tube pan.
Remove from pan immediately.
Serve bread with Blackberry Butter, honey, molasses, or jelly, if desired.
Blackberry Butter:Stir 2 to 3 tablespoons seedless blackberry jam into 1/2 cup softened butter.
