Ingredients
-
1
-
1/4
-
1
-
2
-
2
-
1/2
-
3
-
3 3/4
-
-
-
-
-
-
-
Directions
Sally Lunn, These cakes are named for a woman from Bath, England who originally made and sold them in the streets From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 , I have made this bread many times, its delicious I have the recipe in one of my cookbooks but never took a photo as I didn’t have a camera then
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Soften Yeast in Lukewarm Water. |
|
2
Done
|
Scald Milk; Add Butter, Sugar and Salt. |
|
3
Done
|
Cool to Lukewarm and Add Softened Yeast and Beaten Eggs. |
|
4
Done
|
Add Flour and Mix Well. |
|
5
Done
|
Cover and Let Rise Until Light. |
|
6
Done
|
While Rising, Grease Muffin Pans. |
|
7
Done
|
Beat the Batter Well and Fill Muffin Cups 2/3 Full; Let Rise Again. |
|
8
Done
|
While Rising, Preheat Oven to 375f. |
|
9
Done
|
Bake in Preheated Oven For About 20 Minutes. |
|
10
Done
|
Serve Hot. |
