Sally lunn

Sally lunn

Ingredients/Components

• eggs - 4 item
• milk - 1 pt
• salt - 1 tsp
• flour - 5 c
• teacup sugar - 1 item
• teacup butter - 1 item
• gill yeast - 1 item

How to make sally lunn:

*BLKLIN

1 teacupful = 3/4 measuring cup.

1 gill yeast = one package dry yeast.

*BLKLIN

Heat milk to lukewarm (110°). Dissolve yeast in 8 ounces of it; in the other 8 ounces, melt butter and dissolve sugar. Add salt to sugar mixture. Beat eggs in large bowl. Add milk with yeast mixture and milk with sugar mixture to beaten eggs. Beat in flour.

Place in greased bowl, cover with damp cloth and let rise until double in bulk. Stir down and place in well-greased tube pan, 9 x 4-inches. Let rise again until mixture is doubled in bulk or has risen to top of pan.

Bake in moderate oven (325°) for 45 minutes to 1 hour or until tester comes out clean. Invert immediately from pan and let cool on rack. Serve warm with butter.

*BLKLIN

For these directions, credit should be given to Mrs. Lillias Emery of Virginia whose recipe can be found in the "Burnt Offerings" Cookbook from Prince of Peace Episcopal Church, Gettysburg.

Recipe categories: Breads, Yeast breads, Northeastern U.S..