Is it dessert? Is it a side dish? You decide. Candice, mom of 5 children, spoiled us with this “to die for” bread 8 years ago. Candice is a southern bell, complete with dresses and pearls, daytime aprons, french twists, and a lipstick perfectly in place. We met in a doctor’s office almost 9 years ago. Our boys were due days apart, a playgroup evolved with our boys, and Candice set the bar high. We had playgroup at her house. 7 Moms, 7 little boys, punch bowl, and food including Sally Lunn Bread. Those were good days. We fell in love with Candice and know that anything she cooks in her apron is going to be good! Never the simplest recipes, but always the best.
2 (1/4 oz) envelopes active dry yeast
1/2 cup warm water
1 1/2 cups milk
3/4 cup sugar
1/2 cup butter
1 t salt
2 large eggs
5 cups all-purpose flour
Blackberry Butter (optional, but yummy) Stir 2 to 3 tablespoons seedless blackberry jam into 1/2 cup softened butter. I have also had apricot butter with this bread. Yum!!
Combine-yeast and 1/2 cup warm water in a one cup measuring cup. Let stand 5 minutes
Heat milk and next 3 ingredients in saucepan over medium heat, stirring until butter melts. Cool to 100-110 degrees.
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 very sticky, soft dough
Cover and let rise in a warm place (85 degrees), free from drafts, one hour or until dough is doubled in bulk.
Stir dough down. Cover and let rise in a warm place, free from drafts, 30 minutes or until dough is doubled in bulk.
Stir dough down, and spoon into a well-greased, 10 inch bundt pan or tube pan. Cover and let rise in a warm place, free from drafts, 20-30 minutes or until dough is doubled in bulk.
Bake at 350 for 35 to 40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean. Remove from pan immediately. Serve bread with Blackberry Butter, honey, molasses, or jelly if desired.