Recipe - Sally Lunn Bread

2 cup Milk
2 tablespoon Butter
2 tablespoon Sugar
2 teaspoon Salt
1 pack Dry quickrising yeast
3 Eggs
4 cup Flour

Makes 2 loaves

Scald the milk, or bring it almost to a simmer, and add the butter, sugar,
and salt. Let cool until tepid or just warm. Dissolve the yeast in One fourth cup
of tepid water. Using your electric mixer, if you have a powerful one, beat
the eggs and then add teh milk mixture, the yeast water, and finally the
flour. Beat until very smooth, about 5 minutes.

Leave the dough in the mixing bowl and allow it to rise for one half hour.
Beat it down with the mixer just for a moment and then allow it to rise
again. Do this a total of 3 times and then put the dough in 2 large
greased bread pans. Allow to rise to double in bulk and then bake in a
preheated 375 F oven for 45 minutes to 1 hour.; The bread should be light
and have a nice crust.

The Frugal Gourmet Cooks American From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini