Sally Lunn
 

Sally Lunn



4-cups all-purpose flour

1 package dry yeast

1 cup milk

3/4-cup butter

1/4-cup sugar

1 1/2-teaspoon salt

4 eggs



Stir together 2-cups flour and yeast. I use a Kitchenaid so I put the

flour/yeast mixture in the mixing bowl. In a medium saucepan combine

milk, butter, sugar and salt. Cook over low heat, stirring

constantly, just until butter melts. Add liquid ingredients to

flour-yeast mixture. Beat at medium speed until smooth, about 2

minutes. Add eggs one at a time, beating well after each addition.

Add 1 cup flour and beat at medium speed 1 minute. Stir in remaining

flour to make stiff batter.



Cover and let rise in warm place (80 to 85) until light and bubbly,

about 1 hour. Stir down. Place in a well-greased 10-inch tube pan or

3 to 4-quart mold. Cover and let rise in a warm place until doubled,

about 45 minutes.



Bake in a preheated 375 oven until golden brown, 40 to 45 minutes.

Remove from pan immediately. Serve warm or cold. This is sooo good

warm. Serve plain or with butter or jam or both!