Sally Lunn
1 cake FLEISCHMANN'S YEAST 2 cups milk, scalded and cooled 1 tablespoonful sugar 4 tablespoonfuls butter, melted 4 cups sifted flour 2 eggs 1 teaspoonful salt SALLY LUNN is one of the most popular of the fancy Breads, and makes a delicious accompaniment to tea. It should be broken apart with a fork; never cut with a knife. Serve hot.
Dissolve yeast and sugar in lukewarm milk. Add butter, then flour, eggs well beaten, and the salt. Beat until perfectly smooth. Pour into well-greased pans.
Cover and let rise in a warm place, free from draught, until double in bulk--about one and one-half hours.
Sprinkle one tablespoonful granulated sugar over top and bake twenty minutes in hot oven. This recipe will fill two medium cake pans.