Sally Lunn Recipe

Sally Lunn Recipe

Ingredients:

1 pack of yeast (dry) dissolved in 1/4 c of water (lukewarm)
1 tsp of sugar (granulated)
6 Tbsps of shortening
6 Tbsps of butter
4 c of flour; sifted
1 c of milk
1/3 c of sugar (granulated); sifted
2 tsps of salt; sifted
4 pcs of eggs
Butter; melted

Instructions:

Drop sugar to yeast mixture then set it aside. Melt the shortening with butter and with milk by warming them; let them stand ’til lukewarm (105-110 degrees Fahrenheit). Combine the sifted salt, sugar as well as flour.

Beat the eggs vigorously then mix with milk-yeast mixture, then beat the mixture well. Drop into mixture the flour then continue beating.

Set the bowl with mixture on a pan filled with water (hot) and allow dough to increase in size. Put wooded spoon with mixture and then cover everything with dish towel.

Punch down batter every twenty minutes and place back into pan. Then cover using the dish towel again and allow to increase size more. Repeat procedures every twenty minutes within three hours.

When last punching is done, place dough into Bundt pan (well-greased) then cover using dish towel then allow to increase size once again for 1.5 hours.

Bake (325 degrees Fahrenheit) for 45-60 minutes and baste using butter (melted) in last ten minutes before baking ends. When not immediately served, wrap it in tinfoil and freeze.

Take away from refrigerator an hour prior to serving and heat it in oven (350 degree F) 20-30 minutes inside foil. This recipe creates 15 serving portions.

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