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Prep Time: 420 Minutes Cook Time: 60 Minutes |
Ready In: 480 Minutes Servings: 8 |
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I have prepared this version of Sally Lunn many times and can vouch for its goodness. Recipe is from Christ and Grace Episcopal Church in Petersburg, VA. Ingredients:
1 cup warm milk |
1/4 cup melted butter |
2 eggs, beaten very light |
1 fresh yeast cake, dissolved in |
1/2 cup warm water |
1 quart sifted flour |
1 teaspoon salt |
3 tablespoons sugar |
Directions:
1. Sift the dry ingredients into a large mixing bowl. Combine the milk and butter and stir them into the beaten eggs. Make a hole in the flour and pour in the yeast-water mixture and mix. Add the milk mixture to this, beating all the while. Beat until smooth and set it aside, covered, to rise for 3-4 hours. Beat down the dough and add it to a greased bundt pan and let rise, covered, for 2-2 1/2 hours or until doubled in bulk. Brush the top with melted butter. Bake in a preheated 350 F oven for 45 minutes to 1 hour, or until done.
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