Sally Lunn

1 cake yeast
2 cups milk, scaled and cooled
1 tablespoonful sugar
4 tablespoonfuls butter, melted
4 cups sifted flour
2 eggs
1 teaspoonful salt

Sally Lunn is one of the most popular of the fancy Breads, and makes a delicious accompaniment to tea.  It should be broken apart with a fork; never cut with a knife.  Serve hot.

Dissolve yeast and sugar in lukewarm milk.  Add butter, then flour, eggs well beaten, and the salt.  Beat until perfectly smooth.  Pour into well-greased pans.

Cover and let rise in a warm place, free from draught, until double in bulk — about one and one-half hours.

Sprinkle one tablespoonful granulated sugar over top and bake twenty minutes in hot oven.

This recipe will fill two medium cake pans.

Vary your menu by serving Sally Lunn.  Good at any meal, any season.