Butter Sally Lunn
|Yeast||1⁄2 Ounce (Compressed)|
|Warm water||3 Tablespoon|
|Egg||1 , beaten|
|All purpose flour||1 Pound|
Blend the yeast with the water.
Melt the butter in a pan over low heat, then add the milk and sugar.
Cool until lukewarm.
Beat in the egg and yeast.
Sift flour and salt into a warmed bowl.
Make a well in the centre and pour in the milk mixture.
Draw flour into liquid and beat thoroughly.
Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Turn onto a floured surface and knead lightly for 5 minutes.
Shape into a 9 inch round and place on a greased baking sheet.
Put inside an oiled polythene (plastic) bag and leave in a warm place for 40 minutes or until doubled in size.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 20-25 minutes.
For the glaze, dissolve the sugar in the milk over low heat.
Brush over the loaf and return to the oven for 5 minutes.
Turn onto a wire rack to cool.