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Sally Lunn

Canadian.Recipes's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs), scalded
  Butter/Margarine 2⁄3 Cup (10.67 tbs), softened
  Sugar 2 Tablespoon
  Salt 3⁄4 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Eggs 2 , well beaten
Directions

Soften yeast in the warm water.
Pour scalded milk over butter, sugar, and salt in a large bowl; cool to lukewarm.
Add about 1/2 cup flour and beat until smooth.
Stir the yeast into the batter; mix well.
Add about half of the remaining flour and beat until very smooth.
Add eggs; beat until smooth.
Blend in the remaining flour; beat thoroughly at least 5 minutes.
Scrape down from sides of bowl.
Cover; let rise in a warm place until doubled, about 45 minutes.
When doubled, beat again at least 5 minutes.
Turn into a greased 1 1/2 quart ring mold or Turk's-head mold.
Cover; let rise again until doubled, about 45 minutes.
Bake at 350°F 25 to 30 minutes, or until golden brown.
Run knife around edge of mold to loosen the loaf and gently remove to wire rack.

Recipe Summary

Cuisine: 
Canadian
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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