Title: THE RECIPE FILE

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Appetizers, Salads and Breads:
Sally Lunn

from Little Rock Cooks...
Recipes Handed Down from Generation to Generation


INGREDIENTS:
1/4 cup warm water
1 package dry yeast
1 cup milk
1/2 cup butter
1 teaspoon salt
1/4 cup sugar
3 eggs, beaten
3 cups flour
TO PREPARE:

Dissolve yeast in 1/4 cup warm water.  Scald milk; add butter, salt, and sugar; stir until well mixed.  After mixture has cooled slightly, add yeast and eggs.  Add flour and beat until well blended.  Put bowl in warm place, cover, let rise 1 hour.  Pour into greased and floured bundt pan.  Allow bread to rise another hour in pan.  Bake at 350 degrees 25 to 30 minutes.

NOTE: Batter is runny; not bread dough consistency.

YIELD: 1 loaf



Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.

To purchase copies of Little Rock Cooks, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website.

The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Little Rock Cooks support the projects and programs of the Junior League of Little Rock, Inc.
 

   

 
 

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