Sally lunn #1

Yield: 12 Servings

Measure Ingredient
½ ounce Fresh yeast
1 teaspoon Sugar
12 ounces Strong plain flour
7 ounces Warm milk
2 ounces Melted butter
1 \N Egg

From: Sharon.Curtis@... (Sharon Curtis) Date: 23 Dec 1994 05:36:11 -0500 Cream yeast with sugar and warm milk in a jug. In a bowl, mix together the flour and salt, and then add the butter, the yeast liquid and the egg. Mix well.

Turn onto a floured surface and knead well. Shape to fit 2 greased 6" cake tins or souffle dishes. Cover and leave in a warm place for about 45 minutes or until dough has risen to the top of the tins.

Brush with a little beatne egg and bake for 30 minutes at 220C.

To serve, split horizontally in 4 slices while still hot. Spread with butter and replace slices, cut into wedges, cover with a damp cloth and put into a warm oven until the butter has melted.


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