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Butter Sally Lunn

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  Yeast 1⁄2 Ounce (Compressed)
  Warm water 3 Tablespoon
  Butter 2 Ounce
  Sugar 1 Teaspoon
  Egg 1 , beaten
  All purpose flour 1 Pound
  Salt 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Milk 1 Tablespoon

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Butter Sally Lunn Recipe