Sally Lunn

Sally Lunn

Ingredients:
2 packages active dry yeast
1/2 cup warm water (105º to 115º)
5 1/2 cups all-purpose flour*
1/4 cup shortening
1 1/2 cups lukewarm milk (scalded then cooled)
2 tablespoons sugar
1 1/2 teaspoons salt
2 eggs

Directions:
Dissolve yeast in warm water in large mixing bowl. Stir in remaining
ingredients. Beat until smooth. Cover; let rise in warm place until
double, about 1 hour.
Stir down batter by beating about 25 strokes. Spread in greased tube pan,
10 × 4 inches. Let rise to within 1 inch of top of pan, about 45 minutes.
Heat oven to 350º. Bake until loaf is golden brown and crusty, 45 to 50
minutes. Remove from pan; serve warm.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Cake"
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