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Listed in: VINTAGE - FLEISHMANN'S YEAST / Desserts, Rusks and Rings
Sally Lunn is one of the most popular of the fancy Breads, and makes a delicious accompaiment to tea. It should be broken apart with a fork; never cut with a knife. Serve hot.
1 cake Fleischmann's Yeast
2 cups milk, scalded and cooled
1 tablespoonful sugar
4 tablespoonfuls butter, melted
4 cups sifted flour
2 eggs
1 teaspoonful salt
Dissolve yeast and sugar in lukewarm milk. Add butter, then flour, eggs well beaten, and the salt. Beat until perfectly smooth. Pour into well-greased pans.
Cover and let rise in a warm place, free from draft, until double in bulk—about one and one-half hours.
Sprinkle one tablespoonful granulated sugar over top and bake twenty minutes in hot oven.
This recipe will fill two medium cake pans.
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