50 10 minutes before the Sally Lunn is ready to be baked
Scald milk; add sugar, salt and shortening.
Cool to lukewarm and crumble in the yeast.
Stir in eggs.
Add flour and beat thoroughly.
Cover and let rise until double in bulk.
Stir down and place in Sally Lunn ring mold or tube pan.
Let rise again until double in bulk.
Bake at 350\u00b0 for 1 hour.
(I cook at 325\u00b0.)
o 350\u00b0 for 10 minutes before Sally Lunn is ready to be
Scald milk, add sugar, salt and butter.
Cool until lukewarm. Dissolve yeast in warm water and add to milk mixture.
Add eggs and flour, beat well.
Cover and let rise until double in bulk (about 2 1/2 hours).
Stir down and pour into well-greased pan (Sally Lunn pan or tube pan).
Cover and let rise again until double in bulk (about 1 1/2 hours).
Bake in moderate oven (400\u00b0) about 45 minutes, until golden brown.
re-heated oven at 350F for about 45 minutes.
When
Method For the Khobz (bread):
Put the semolina and
Follow directions for Rich Egg Bread.
After kneading until smooth, divide dough into 2 parts.
Roll out one-half and spread dough with margarine.
Sprinkle with 1/2 cup sugar and sprinkle on 1 teaspoon of cinnamon.
Add raisins or nuts.
Roll up longwise. Cut to desired size and place in slightly greased baking dish.
Do the same with second half of dough.
Allow to rise for a few minutes.
Bake at 350\u00b0 for 15 minutes.
Drizzle on powdered sugar glaze made of milk, sugar and a little vanilla.
For the banana bread:
Preheat oven to 180\
In an airtight container, combine all ingredients.
Cover tightly and shake well.
Store in a cool dry place.
Directions For Garlic-Herb Bread:
Preheat oven to 350 degrees.
Cut bread into 16 slices (halve each slice if serving as an appetizer).
Arrange in a single layer on large baking sheet.
In a small bowl, blend butter and 2 teaspoons garlic-herb seasoning.
Spread evenly over bread slices.
Sprinkle slices with sesame seeds.
Bake until hot and crisp, about 10-15 minutes.
hours.
Knead the bread down in size and shape
Preheat oven to 425f, grease a 6 inch deep cake tin.
Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy.
Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size.
Bake uncovered for 35 minutes, until golden brown.
Turn out on wire rack and leave to cool.
This mixture can be made as one large loaf, or as smaller buns which can be split and toasted.
Beat shortening and sugar until fluffy.
Beat in the eggs; whip until fluffy.
Add milk and salt.
Blend in flour and baking powder, then beat mixture 1 full minute.
Pour into well-greased and floured shallow pan; bake in hot oven at 400\u00b0 for about 10 to 12 minutes.
Cut into squares and serve hot with plenty of butter, honey, jam, jelly or syrup.
nto flour at medium speed for 2 minutes.
Add 2
hours.
Knead the bread down in size and shape
br>Bake at 350\u00b0 for 35-40 minutes or until
Heat milk with butter and lard just to boil.
Cool to lukewarm. Pour over eggs, beaten lightly.
Add sugar and salt.
Dissolve yeast in water, then add to mixture.
Beat in flour.
Let rise in covered bowl from 3 to 6 hours, dependent on weather.
Poke down and put in well-greased tube or Bundt pan.
Let rise, covered for 1 hour.
Cook, covered, 45 minutes at 325\u00b0.
This is an old southern bread from Virginia which has been made for years in my family.
Mix 1 cup flour, sugar, yeast and salt.
Heat milk, water and oleo.
Beat into flour mixture.
Add eggs and 1 cup flour.
Beat 2 minutes.
Stir in rest of flour to make stiff dough.
Cover and let rise until double in bulk.
Stir down and spoon into well-greased and floured Bundt pan.
Let rise until doubled.
Bake at 400\u00b0 for 30 minutes.
nd beat at high speed for 2 minutes. Add the remaining
oubled. Bake at 400\u00b0 for 30 minutes or until top
br>Beat at high speed for 2 minutes.
Stir in