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Granny White
Sally Lunn
1
1
1
7
2
1
/2 oz fresh yeast
tsp sugar
2 oz strong plain flour
fl oz warm milk
oz melted butter
egg
Cream yeast with sugar and warm milk in a jug. In a bowl, mix
together the flour and salt, and then add the butter, the yeast
liquid and the egg. Mix well.
Turn onto a floured surface and knead well. Shape to fit 2 greased
6
" cake tins or souffle dishes. Cover and leave in a warm place
for about 45 minutes or until dough has risen to the top of the
tins.
Brush with a little beaten egg and bake for 30 minutes at 220C.
To serve, split horizontally in 4 slices while still hot. Spread
with butter and replace slices, cut into wedges, cover with a damp
cloth and put into a warm oven until the butter has melted.
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