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Sally Lunn Recipe
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115 F)|
|Milk||1 1⁄2 Cup (24 tbs), scalded and then cooled|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
Serving size: Complete recipe
Calories 4127 Calories from Fat 1201
% Daily Value*
Total Fat 136 g208.9%
Saturated Fat 37.7 g188.6%
Trans Fat 13.5 g
Cholesterol 668.3 mg
Sodium 3283.4 mg136.8%
Total Carbohydrates 616 g205.2%
Dietary Fiber 21.5 g86.2%
Sugars 87.4 g
Protein 106 g212.5%
Vitamin A 21.5% Vitamin C 0.07%
Calcium 58.2% Iron 206.7%
*Based on a 2000 Calorie diet
Add milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour.
Beat on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth.
Scrape batter from side of bowl.
Cover and let rise in warm place until double, 40 to 60 minutes.
Stir down batter by beating about 25 strokes.
Spread in well-greased tube pan, 10 x 4 inches.
Cover; let rise until double, 30 to 40 minutes.
Heat oven to 350°.
Bake until golden brown and crusty, 50 to 60 minutes.
Cool in pan 10 minutes.