Sally Lunn Bread

Transcription

1 pkg dry yeast

1/4 cup warm water (105 or 115°)

1/2 cup warm milk

1/2 cup butter or margarine (softened)

1/3 cup sugar

3 eggs well beaten

4 cups all purpose flour

1 teaspoon salt

Combine yeast & water in small bowl – let stand 5 min.

Stir in milk.

Cream butter & sugar until light and fluffy in large bowl, add eggs, blending well.

Combine flour & salt, add to creamed mixture alternately with milk mixture – beginning and ending with flour.

Mix well after each addition (batter will be very stiff).

Cover with cloth – let rise in a warm place (85°) free from drafts about 2 hrs or doubled in bulk.

Spoon batter into well greased [?] pan – cover – let rise in warm place until double its bulk.

Bake at 350° for 50 or 60 min – cool on wire rack.