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Homemade Sally Lunn With Yeast Recipe
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (At 105 To 115F)|
|Milk||2⁄3 Cup (10.67 tbs), scalded and cooled to lukewarm|
|Butter||1⁄2 Cup (8 tbs), softened to room temperature (No Substitutes)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sifted flour||4 Cup (64 tbs)|
Calories 826 Calories from Fat 268
% Daily Value*
Total Fat 30 g46.8%
Saturated Fat 16.9 g84.6%
Trans Fat 0 g
Cholesterol 275.7 mg
Sodium 578.4 mg24.1%
Total Carbohydrates 116 g38.6%
Dietary Fiber 4.1 g16.5%
Sugars 19.4 g
Protein 22 g44%
Vitamin A 19.7% Vitamin C 0.02%
Calcium 9.8% Iron 40.7%
*Based on a 2000 Calorie diet
Cream butter until light, add sugar, and continue creaming until fluffy.
Add eggs, one at a time, beating well after each addition; mix in salt.
Add flour alternately with yeast mixture, beginning and ending with flour.
Beat vigorously with a wooden spoon until smooth and elastic.
Place in a well-buttered bowl, cover with cloth, and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Beat dough hard with a wooden spoon 100 strokes.
Transfer to a buttered and floured 3-quart crown mold or bundt pan, cover, and let rise in a warm place 25-30 minutes until doubled in bulk.
Meanwhile, preheat oven to 350° F.
When dough has risen, bake about 1/2 hour until well browned and hollow sounding when tapped.
Unmold, cut into thick wedges, and serve steaming hot with lots of butter.