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Sally Lunn

Western.Chefs's picture
Ingredients
  Sifted all purpose flour 2 Cup (32 tbs)
  Granulated sugar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Bottled milk/1/4 cup evaporated milk and 1/4 cup lukewarm water 1⁄2 Cup (8 tbs), lukewarm
  Melted shortening 6 Tablespoon
  Cake yeast 1 (Fresh)
  Eggs 2 , beaten
Directions

Combine the flour, sugar, and salt in a bowl.
Combine the milk and shortening; then add 2 tablesp of this mixture to the yeast cake, and stir until softened.
Make a well in the center of the flour, and pour in the yeast mixture with remaining milk-and-shortening mixture.
Let stand in a warm place of 80°-85°F for about 20 min.
Then add 1 beaten egg, and mix well.
Cover with a clean towel, and let rise in a warm place (80°-85°F.) until double in bulk.
Turn onto a lighdy floured board, and knead lightly.
Shape into 2 round, flat loaves and arrange in 2 greased 8" layer-cake pans.
Cover, and let rise in a warm place until double in bulk.
Brush top of each loaf with some of remaining egg, beaten.
Then bake in a hot oven of 425°F for 15-20 min.
Serve hot.
Or next day cut into wedge-shaped pieces, split, and toast.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Drink: 
Milk

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