Sally Lunn (Bread) - cooking recipe

Ingredients

2 eggs, whites and yellows beaten separately
3 c. flour
1/2 tsp. salt, sifted in with flour
1/2 yeast cake dissolved in 1 c. scalded sweet milk, then cooled
1/4 c. sugar
1/2 c. butter or other shortening

Preparation

Cream sugar and shortening.
Add well-beaten egg yolks.
Add well-dissolved yeast and milk alternately with flour, stirring until smooth.
Last, fold in beaten egg whites.
Let rise 4 hours in same bowl.
Beat down and put into well-greased chimney pan (this dough does not pour; must be smoothed into pan with wooden spoon) and let rise 1 hour.
Bake in slow (350\u00b0) oven for 45 minutes.
Freezes well.
Is delicious hot; also sliced cold and toasted for breakfast.