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Sally Lunn

Global.Potpourri's picture
  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
  Eggs 3
  Shortening 1⁄2 Cup (8 tbs)
  All purpose flour 5 1⁄2 Cup (88 tbs)

Dissolve yeast in warm water in large mixer bowl.
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.

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