14
Oct
Oct
Sally Lunns
1/2 oz fresh yeast
1 tsp sugar
12 oz strong plain flour
7 fl oz warm milk
2 oz melted butter
1 egg
Method:
Cream yeast with sugar and warm milk in a jug. In a bowl, mix together the flour and salt, and then add the butter, the yeast liquid and the egg. Mix well. Turn onto a floured surface and knead well. Shape to fit 2 greased 6″ cake tins or souffle dishes. Cover and leave in a warm place for about 45 minutes or until dough has risen to the top of the tins. Brush with a little beaten egg and bake for 30 minutes at 220C. To serve, split horizontally in 4 slices while still hot. Spread with butter and replace slices, cut into wedges, cover with a damp cloth and put into a warm oven until the butter has melted.
