|
| Sally Lunn |
| ingredients: |
1/2
oz fresh yeast
1 tsp sugar
12 oz strong plain flour
7 fl oz warm milk
2 oz melted butter
1 egg |
|
|
| method: |
Cream yeast with sugar and warm milk in a jug. In a bowl, mix together the
flour and salt, and then add
the butter, the yeast liquid
and the egg. Mix well. Turn
onto a floured surface and knead
well. Shape to fit 2 greased
6" cake tins or souffle
dishes. Cover and leave in a
warm place for about 45 minutes
or until dough has risen to
the top of the tins. Brush with
a little beaten egg and bake
for 30 minutes at 220C. |
|
|
| To
serve, split horizontally in 4 slices
while still hot. Spread with butter
and replace slices, cut into wedges,
cover with a damp cloth and put into
a warm oven until the butter has melted.
|
|
|
|
|
|
|
|
|
|
|
