Sally Lunn Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Milk | 1 1/2 Cup (16 tbs), scalded | |
| Sugar | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Eggs | 2 | |
| Shortening | 1/4 Cup (16 tbs) | |
| All purpose flour | 5 1/2 Cup (16 tbs) |
Directions
Dissolve yeast in warm water in large mixing bowl.
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.
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.
Chef
