SALLY LUNN
Breads
Ingredients
- 1 loaf
- 3/4 cup milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 package dry yeast
- 1/4 cup warm water
- 2 3/4 cups sifted all-purpose flour
- 1 egg
Directions
Scald 3/4 cup milk and add 2 tablespoons sugar, 1 teaspoon salt, 2 tablespoons oil and stir to dissolve; then let cool. Dissolve 1 package dry yeast in 1/4 cup warm water. Add 2 cups sifted flour to 3/4 cup milk. Mix well and beat until smooth. Stir in yeast mixture and beaten egg. Beat at least one minute. Stir in remaining 3/4 cup flour. Beat two minutes; then scrape batter down.
Let rise until doubled (about 1 hour). Punch down and place in loaf pan and let rise again until doubled.
Preheat oven to 350° then bake for 45 minutes. "Cut" with forks.
Let rise until doubled (about 1 hour). Punch down and place in loaf pan and let rise again until doubled.
Preheat oven to 350° then bake for 45 minutes. "Cut" with forks.
Source: PDF page 74
Suggest a correction