posted by pepe85323 11-16-102 5:00 PM
Sally Lunn
1 cup milk
1 pkg dry yeast
1/4 cup scalded milk
1/2 cup butter
1/3 cup sugar
11/2 cup sourdough starter
3 eggs, beaten
1 tsp salt
6 to 10 cups flour
In a small saucepan, scald 1/4 cup of milk, and set side in a small bowl to cool. In a small saucepan, heat the milk almost to a boil over medium heat. Do not boil. Set aside to cool. When the scalded milk has cooled to the touch, add the yeast and let proof for 10 minutes.
In a large bowl, cream the butter and sugar until smooth. Stir in the sourdough starter and yeast mixture until combined. Stir in the cooled milk and eggs, then set aside. Stir the salt into 5 cups of flour, then stir into the sourdough mixture one cup at a time until you have a stiff dough. Cover with a damp cloth and set in a warm place to double in size.
When the dough has doubled in size, punch it down and place it into loaf pans, filling each about half full. Cover lightly with waxed paper, and set in a warm place to rise until the dough just reaches the top of the pan.
Preheat the oven to 350o. Bake for 45 minutes or until the bread is golden brown and the surface springs back when touched with your finger. If desired, you can also make into rolls or biscuits by placing them on a cookie sheet or muffin pan to cook.
For biscuits and rolls, bake for 20 to 28 minutes, until they sound hollow when thumped by a finger.