Sally lunn bread
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| 1 | pack | Dry quick-rising yeast |
| 3 | Eggs | |
| 4 | cups | Flour |
Directions
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