Post by Kathy on Feb 9, 2006 23:31:30 GMT -5
Sally Lunn
INGREDIENTS:
4-1/4 cups lal purpose flour
1 package active dry yeast
1/3 cup sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/2 cup butter, cut into pieces
3 eggs
PREPARATION:
Combine 2 cups flour, yeast, sugar, and salt in large mixer bowl and stir to blend.
In a small saucepan, combine milk, water and butter until warm (butter doesn't have to melt).
Add to flour mixture along with eggs.
Combine until blended, then beat 3 minutes at medium speed.
Stir in enough remaining flour to make a stiff batter. Cover and let rise until doubled, about 55 minutes.
Stir down batter and spoon into greased 10-inch tube pan.
Cover and let rise until batter rises to 1-1/2" from the top of the pan; about 30 minutes.
Bake in preheated 350 degrees F oven for 40-45 minutes until golden brown.
Remove form pan and serve warm.
Leftovers make great toast!!
INGREDIENTS:
4-1/4 cups lal purpose flour
1 package active dry yeast
1/3 cup sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/2 cup butter, cut into pieces
3 eggs
PREPARATION:
Combine 2 cups flour, yeast, sugar, and salt in large mixer bowl and stir to blend.
In a small saucepan, combine milk, water and butter until warm (butter doesn't have to melt).
Add to flour mixture along with eggs.
Combine until blended, then beat 3 minutes at medium speed.
Stir in enough remaining flour to make a stiff batter. Cover and let rise until doubled, about 55 minutes.
Stir down batter and spoon into greased 10-inch tube pan.
Cover and let rise until batter rises to 1-1/2" from the top of the pan; about 30 minutes.
Bake in preheated 350 degrees F oven for 40-45 minutes until golden brown.
Remove form pan and serve warm.
Leftovers make great toast!!