Sally Lunn Recipe


Main Ingredient


 Sifted all purpose flour2 Cup (32 tbs)
 Granulated sugar2 Tablespoon
 Salt1⁄4 Teaspoon
 Bottled milk/1/4 cup evaporated milk and 1/4 cup lukewarm water1⁄2 Cup (8 tbs), lukewarm
 Melted shortening6 Tablespoon
 Cake yeast1 (Fresh)
 Eggs2 , beaten


Combine the flour, sugar, and salt in a bowl.
Combine the milk and shortening; then add 2 tablesp of this mixture to the yeast cake, and stir until softened.
Make a well in the center of the flour, and pour in the yeast mixture with remaining milk-and-shortening mixture.
Let stand in a warm place of 80°-85°F for about 20 min.
Then add 1 beaten egg, and mix well.
Cover with a clean towel, and let rise in a warm place (80°-85°F.) until double in bulk.
Turn onto a lighdy floured board, and knead lightly.
Shape into 2 round, flat loaves and arrange in 2 greased 8" layer-cake pans.
Cover, and let rise in a warm place until double in bulk.
Brush top of each loaf with some of remaining egg, beaten.
Then bake in a hot oven of 425°F for 15-20 min.
Serve hot.
Or next day cut into wedge-shaped pieces, split, and toast.