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.
Serving size: Complete recipe
Calories 2231 Calories from Fat 493
% Daily Value*
Total Fat 56 g86.4%
Saturated Fat 31.7 g158.5%
Trans Fat 0 g
Cholesterol 334.9 mg111.6%
Sodium 1066.8 mg44.4%
Total Carbohydrates 370 g123.3%
Dietary Fiber 13.4 g53.6%
Sugars 22.4 g
Protein 55 g110.6%
Vitamin A 33.5% Vitamin C 0.02%
Calcium 13% Iron 124.7%
*Based on a 2000 Calorie diet