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Sally Lunn

  • 1 quart flour
  • 1 Tbsp yeast
  • 4 eggs, well beaten
  • 2 ounces butter or lard
  • 1 pint milk
Rub the butter or lard into the flour. Add the remaining ingredients. Set it to rise up in the pan in which it is to be baked.
Submitted by Tess M Oct 25, 2009
15 min 30 min 45 min

Yeast

  • Professional bakers often use fresh compressed cake yeast which is more predictable and easy to dissolve
  • Rapid-rise yeast has a different baking behavior from other types of yeast and will have a flavor that is more bland and texture that is more simple
  • Active dry yeast and instant yeast can be used interchangably
  • Test your yeast before baking: Add to a small cup of warm water and then add a Tbsp of sugar - If it foams, it's ready
  • Yeast and the leavening process create the air pockets and sponge-like texture in bread
  • Yeast activates the fermentation process, turning carbohydrates into gas (carbon dioxide) and alcohol
  • Yeast is a single tiny cell nearly the same size as a human red blood cell
  • Yeast is a type of fungus in the same family as the mushroom

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