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Sally Lunn Recipe
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115°)|
|Lukewarm milk||1 1⁄2 Cup (24 tbs), scalded then cooled|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs) (Gold Medal)|
Serving size: Complete recipe
Calories 3507 Calories from Fat 710
% Daily Value*
Total Fat 80 g123.6%
Saturated Fat 23.5 g117.3%
Trans Fat 6.7 g
Cholesterol 456.9 mg
Sodium 3219.2 mg134.1%
Total Carbohydrates 585 g194.9%
Dietary Fiber 24.9 g99.5%
Sugars 50.4 g
Protein 106 g212%
Vitamin A 16.7% Vitamin C 0.15%
Calcium 56.5% Iron 216%
*Based on a 2000 Calorie diet
Stir in remain-, ing ingredients.
Beat until smooth.
Cover; let rise in warm place until double, about 1 hour.
Stir down batter by beating about 25 strokes.
Spread in greased tube pan, 10 x 4 inches.
Let rise to within 1 inch of top of pan, about 45 minutes.
Heat oven to 350°.
Bake until loaf is golden brown and crusty, 45 to 50 minutes.