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Sally Lunn Yeast Bread

  • 1 cake compressed yeast
  • 1/4 cup lukewarm water
  • 2 tablespoons sugar
  • 1 3/4 cups milk (scalded and cooled to lukewarm)
  • 4 tablespoons shortening
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 5 1/2 cups flour (about)
Dissolve yeast and sugar in lukelukewarm water and let stand 20 minutes (be patient, you rascal). Scald milk, add salt and shortening. When cooled to lukewarm, add yeast mixture, beaten eggs and flour to make a rather soft dough. Beat until smooth and stretchy. Place in greased bowl. Brush lightly over top with melted shortening. Cover and let rise with love and patience in warm place until dough is double in bulk. Toss on flour-covered surface, roll or pat dough to about 1/2 inch thickness to fit round layer pans. Place in the greased pans, delicately sprinkle with sugar or sugar mixed with a little cinnamon, and let rise with love and patience again until almost double in bulk. Bake in hot oven 400°F., for about 25 minutes (be patient, you rascal). Cut in pie-shaped sections and serve hot with plenty of butter.
Submitted by Cassyjean - Torrington, CT May 31, 2009
14 min 45 min 59 min

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