Rogene's Sally Lunn Bread |
|
 |
Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 16 |
|
Great tasting bread with a distinctive shape and yet is super easy to make. Ingredients:
2 (1/4 ounce) packages active dry yeast |
1/2 cup warm water (105-115 deg) |
1 1/2 cups lukewarm milk (scalded then cooled) |
2 tablespoons sugar |
1 1/2 teaspoons salt |
2 eggs |
1/4 cup shortening |
5 1/2 cups all-purpose flour |
Directions:
1. Dissolve yeast in warm water.
2. Stir in milk, sugar, salt, eggs, shortening and flour. Beat until smooth.
3. Cover; let rise in warm place until double, about 1 hour.
4. Stir down batter. Spread in greased tube pan, 10x4 inches. (we used an angle food cake pan) Let rise to within 1 inch of top of pan (approx. 45 minutes).
5. Heat oven to 350°F and bake 40-50 minutes or until golden brown and crusty. Serve hot.
|
|