Kentucky Sally Lunn

1. 1

   Dissolve yeast in warm milk, stirring well. Let stand 5 minutes or until bubbly.

2. 2

   Cream butter; gradually add sugar, beating well. Add egg yolks, beating until smooth.

3. 3

   Combine flour and salt; add to creamed mixture alternately with yeast mixture, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

4. 4

   Spoon batter into a well-greased 9-cup mold. Let rise, uncovered, in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.

5. 5

   Bake at 375u00b0 for 30 minutes or until golden brown. Cool in mold 10 minutes; invert onto serving plate. Slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.