You are here

Sally Lunn

Canadian.Recipes's picture
  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

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


Rate It

Your rating: None
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2333 Calories from Fat 1215

% Daily Value*

Total Fat 138 g212.4%

Saturated Fat 82.7 g413.4%

Trans Fat 0 g

Cholesterol 756.8 mg252.3%

Sodium 1666.7 mg69.4%

Total Carbohydrates 230 g76.8%

Dietary Fiber 8.2 g33%

Sugars 37.5 g

Protein 46 g92.1%

Vitamin A 87% Vitamin C 0.04%

Calcium 26.2% Iron 81.6%

*Based on a 2000 Calorie diet

Sally Lunn Recipe