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.