Sally lunn bread

Yield: 2 Servings

Measure Ingredient
2 cups Milk
2 tablespoons Butter
2 tablespoons Sugar
2 teaspoons Salt
1 pack Dry quick-rising yeast
3 \N Eggs
4 cups Flour

Makes 2 loaves

Scald the milk, or bring it almost to a simmer, and add the butter, sugar, and salt. Let cool until tepid or just warm. Dissolve the yeast in ¼ cup of tepid water. Using your electric mixer, if you have a powerful one, beat the eggs and then add teh milk mixture, the yeast water, and finally the flour. Beat until very smooth, about 5 minutes.

Leave the dough in the mixing bowl and allow it to rise for one half hour. Beat it down with the mixer just for a moment and then allow it to rise again. Do this a total of 3 times and then put the dough in 2 large greased bread pans. Allow to rise to double in bulk and then bake in a preheated 375 F oven for 45 minutes to 1 hour.; The bread should be light and have a nice crust.

The Frugal Gourmet Cooks American From the collection of Jim Vorheis

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