Sally Lunn Bread

Mrs. Otta Mae Adkins
New Iberia, La. #207 OES

  • 3/4 cup milk, scalded
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2 Tbsp shortening

Stir to dissolve. Pour into mixing bowl. Cool to lukewarm. While milk cools, sprinkle dry (or crumble compressed) yeast into warm (not hot) water:

  • 1 cake compressed yeast (OR 1 package active dry yeast)
  • 1/4 warm (not hot) water

Stir till dissolved. To cooled milk, add 2 cups flour. Mix well; then beat till smooth. Stir in dissolved yeast.

Add 1 egg and beat at least 1 minute. Stir in remaining  3/4 cup flour and beat till smooth, about 2 minutes.

Scrape batter down from side of bowl. Cover and let rise till doubled (about 1 hour). Stir down and turn into a greased 9″ round cake pan or into a loaf pan 4 1/2 x 2  3/4 x 9″. Let rise till doubled (about 1 hour). Bake in moderate oven (350°) for 45 minutes. Turn out on rack. Cool slightly. Serve with butter and marmalade. Separate pieces with forks instead of cutting.

Very good with Frosting made of:

  • 3/4 cup sifted confectioners sugar
  • 1 Tbsp cream
  • 1/4 tsp vanilla

Mix well and pour on while still slightly warm.


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