This is fabulous. Helen
* Exported from MasterCook *
Sally Lunn
Recipe By :Betty Crocker Back to Homemade October 1991
Serving Size : 16 Preparation Time :0:00
Categories : Breads - Breadmachines
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast
1/2 cup warm water -- (105F to 115F)
1/2 cups lukewarm milk -- (scalded then cooled)
2 tablespoons sugar
1 1/2 teaspoons salt
2 eggs
1/4 cup shortening
5 1/2 cups Gold Medal all-purpose flour
Grease tube pan, 10x4 inches. Dissolve yeast in warm water in large bowl.
Stir in remaining ingredients except flour. Stir in flour. Beat until
smooth. Cover and let rise in warm place about 1 hour or until double.
Stir down batter. Spread in pan. Cover and let rise about 45 minutes or to
within 1 inch of top of pan.
Heat oven to 350F. Bake 45 to 50 minutes or until golden brown and crusty.
Serve warm.
16 slices.
Description:
"This popular tea bread is believed to have been named for a woman who
worked in the bakery where it was first made."
S(Scanned & MC formatted):
"hdeacey@mail.com"
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Per Serving (excluding unknown items): 206 Calories; 4g Fat (19.8% calories
from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol;
212mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2
Fat; 0 Other Carbohydrates.
NOTES :
Nutrition Information Per Serving
1 slice
Calories 195; Protein 5g, Carbohydrate 33g, Fat 5g, Cholesterol 30mg, Sodium
220mg, Potassium 60mg