RECIPE FOR SALLY LUNN BREAD

SALLY LUNN BREAD

Makes 80 servings.
(Two large bun pans – 18” x 26” x 1”)					Bake in 350° oven.
Cut 40 servings per pan, or 200 rolls					Bake rolls in 400° oven.

INGREDIENTS	WEIGHTS	MEASURES
Dry yeast		½ cup
Warm water		1 cup
Sugar		4 tsps.
Start yeast to working by mixing first three ingredients
Butter or margarine	1 ½ lbs.
Sugar		3 cups
Eggs **		8 shell eggs (or see **below)
Warm milk		2 qts.
Flour	6 lbs	6 qts. (or 24 cups)
Salt		4 tsps
Baking powder		1 cup

**	1 ¼ cups dried eggs and 1 ¼ cups water may be substituted for shell eggs.


DIRECTIONS:
1. Pour melted butter in mixing bowl. Add sugar and yeast mixture, then add eggs.
2. Sift together flour, salt and baking powder; add alternately with milk.
3. Mix until dough leaves bowl – more flour may be added.
4. Let rise ½ hour; work down. Roll ¼” thick, place in buttered pan.
5. Butter top. Roll another and place on top of first piece. Butter and let rise.
6. Bake at 350°F. for 45 minutes or until done and brown.
To make rolls:
1. Follow directions 1 – 5 above, then;
2. Dough may be rolled and cut or punched. Let rise and bake in 400°F. oven until done and brown.


Number of Portions	200
Size of Portion	1 each


Calories	102		Iron	0.93 Mg	Protein.	2.32 G	9.11%
Cholesterol	10 Mg		Calcium	80.74 Mg	Carbohydrates.	15.54 G	60.99%
Sodium.	172 Mg		Vitamin A	34 RE	Total Fat	3.43 G	30.27%
Fiber	0.51 G		Vitamin C	0.10 Mg	Saturated Fat	0.80 G	7.08%



Sally Lunn is said to be the name of the first lady who made this bread.