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SALLY LUNN

1/2 oz fresh yeast
1 tsp sugar
12 oz strong plain flour
7 fl oz warm milk
2 oz melted butter
1 egg

Cream yeast with sugar and warm milk in a jug. In a bowl, mix
together the flour and salt, and then add the butter, the yeast
liquid and the egg. Mix well.

Turn onto a floured surface and knead well. Shape to fit 2 greased
6" cake tins or souffle dishes. Cover and leave in a warm place
for about 45 minutes or until dough has risen to the top of the
tins.

Brush with a little beaten egg and bake for 30 minutes at 220C.

To serve, split horizontally in 4 slices while still hot. Spread
with butter and replace slices, cut into wedges, cover with a damp
cloth and put into a warm oven until the butter has melted.

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