oking Co Ferret Corner Tips To Help You Vintage Recipe From A Trusted Brand Since 1868 (NAPSA)—A companythat forever changed the way America bakes, takes bakers on a trip down memory lane by showing them how to prepare a delicious, vintage cake-like bread. Fleischmann’s Yeast turns 133 years young in March. To mark the anniversary, Fleischmann’s Yeast Home Economists have scoured the company’s voluminous recipe archives and antique cookbooks, settling on a vintage recipe: Sally Lunn. The recipe was recently testbaked in the company’s test kitchens and was updated to include the time-saving benefit of Fleischmann’s RapidRise Yeast. Therecipeis certified by the Fleis- chmann’s Yeast Test Kitchens: certified delicious! Sally Lunnis a fluffy, sponge cake-like yeast bread thought to have been invented in Bath, England in the 1700s. There are several accounts of the origin of the name Sally Lunn. In one account, it is attrib- uted to the French phrase “soleillune” or sun and moon to symbol- ize the bread’s golden top and white bottom. Sally Lunn is made from a bat- ter instead of a dough.Its delicious simplicity makes it a versatile bread appropriate for everything from Sunday brunch to informal supper. Although normally served warm with butter or margarine; British traditionalists prefer it with orange marmalade. Sally Lunn Makes One Loaf Ingredients 4 cupsall-purpose flour % cup sugar 1 envelope Fleischmann’s Rapid Rise Yeast 1 teaspoonsalt % cup water % cup milk (aesSs Although normally served warm with butter or margarine, British traditionalists prefer this vintage treat with marmalade. % cup butter or margarine, free place until doubled in 3 large eggs Bakeat 325F for 35 to 40 minutes or until done. Let cool 5 minutes in pan. Turn out onto wire rack to complete cooling. Nutrition Information Per Serving: Servingsize: slice (“2 of recipe) Calories: 270; Total cut into pieces In a large bowl, combine 1 1’, cups flour, sugar, undis- solved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130F); gradually stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and % cupflour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover; let rest 10 minutes. Stir batter down; spoon into greased 12-cup tubepan. Cover; let rise in warm, draft- size, about 1 hour. fat: 10 g; Saturated fat: 5 g; Cholesterol: 75 mg; Sodium: 220 mg; Carbohydrates: 38 g; Dietary Fiber: 1 g; Protein:6 g Fleischmann’s Yeast program, Helping Baker’s Bake, offers a toll-free line, 1-800-777-4959, and a Web site, www.breadworld.com, that features baking tips and recipes for both the beginner and experienced baker.
