Sally Lunn Recipe
(from historic Gadsby's Tavern, Alexandria, Virginia)

The following ingredients makes one two-pound loaf:

3 1/4 cups flour
1/4 oz. active dry yeast
1/2 cup (short) melted shortening
3/4 cup sugar
3/4 cup (plus) milk
1/2 teaspoon of salt
1 egg
4 tablespoons warm water


Grease a cookie sheet. Heat the milk and shortening to the temperature
of a warm baby bottle. Mix flour, salt and sugar in a separate bowl.
Add water to the yeast in a separate bowl. Mix the egg in yet another
bowl. Add the warm milk and melted shortening to the bowl of flour,
salt and sugar. Add the egg and yeast and water.

Beat the entire mixture until it comes off the side of the bowl, which
should be clean. Cover, let rise in a warm (non-air conditioned) place
until double in size, about 1 1/2 hours. Knead the bread down in size
and shape into a round loaf. Place on the cookie sheet and let rise
again to 1/2 again as big, about 45 minutes.

Bake bread at 300 degrees F for approximately 45 minutes. After 30
minutes, baste the top of the bread with butter, and also again after
it has finished baking.

I've never made this single handed, but assisted with making this..

one thing, you have to grease the hell out of the loaf pan.. we always
sprayed the pan.. till it was dripping... that way you don't ruin the
loaf and.. you actually enjoy the edges too.

how often are you going to make it anyway

let me tell ya! you slather butter on a slice of this, toast it in the
broiler.. then pour some honey on it... mmmm, make you wanna slap your
grandma

without the honey...it's really good with a dark beer

mob-barley wrote:
> Sally Lunn Recipe
> (from historic Gadsby's Tavern, Alexandria, Virginia)
>

I ate recently at Sally Lunn's in Bath England. Sally Lunn buns turned
out to be very light and reminded me of Wonder Bread. Very
disappointing.

On 15 Aug 2006 17:46:18 -0700, "sf" > wrote:

>
>mob-barley wrote:
>> Sally Lunn Recipe
>> (from historic Gadsby's Tavern, Alexandria, Virginia)
>>
>
>I ate recently at Sally Lunn's in Bath England.

Sheesh... you didn't have to wait long to work THAT into the
conversation... Show off! ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On 15 Aug 2006 17:46:18 -0700, "sf" > wrote:
>
> >
> >mob-barley wrote:
> >> Sally Lunn Recipe
> >> (from historic Gadsby's Tavern, Alexandria, Virginia)
> >>
> >
> >I ate recently at Sally Lunn's in Bath England.
>
> Sheesh... you didn't have to wait long to work THAT into the
> conversation... Show off! ;>
>

LOL! I had to. It was an opening wide enough to drive a truck
through!

sf wrote:
> Curly Sue wrote:
> > On 15 Aug 2006 17:46:18 -0700, "sf" > wrote:
> >
> > >
> > >mob-barley wrote:
> > >> Sally Lunn Recipe
> > >> (from historic Gadsby's Tavern, Alexandria, Virginia)
> > >>
> > >
> > >I ate recently at Sally Lunn's in Bath England.

so long as you didn't ask to speak with her

> LOL! I had to. It was an opening wide enough to drive a truck
> through!
>
>

lol
z bread is not fancy

im in it for the yeast the eggs the butter and the honey