Robert E. Lee’s Sally Lunn Bread
Recipe card is at the bottom
This came from The Robert E. Lee Family Cooking and Housekeeping Book by Anne Carter Zimmer, a great-granddaughter of Robert E. Lee.
Th Traditions for the Future recipe card is at the end.
Ingredients
1/4 c. (1/2 stick) butter plus more for greasing pan and top
4c. sifted flour
1 t. salt
2 c. whole milk or (better) half and half
3 eggs
2 T. homemade yeast *
Recipe
Melt butter in milk. Add salt, cool to lukewarm, and add yeast and beaten eggs. Stir in flour. Batter should resemble a thick pancake batter and will double in about 2 hours. Bake in a greased angel food cake pan in bottom third of oven preheated to 350° about 30 - 40 minutes. Makes one loaf. Do not serve cold.
Note: *For those who prefer commerical yeast, 2 cakes or packets, softened as instructed, equals 1/4 cup homemade. Count the liquid used to soften the yeast as part of the total liquid called for in the recipe.
Recipe Card
