Ada’s Recipe for Sally Lunn Cake (two loaves)
3 pounds white flour
1 quart whole milk
½ pound of butter
1/2 teaspoon salt
2 wine glasses of fresh yeast (2 pkg. dry yeast dissolved in 1 cup lukewarm water)
Sift flour into a large bowl. Beat eggs in a separate bowl. Warm the milk and add the eggs. Add butter and salt to the egg-milk mixture. Fold the eggs, milk, butter and salt mixture into the flour. Gradually add the yeast to the whole mixture, a little at a time. Beat the whole at least four minutes.
Divide the mixture into two equal parts and place each in a pan. Cover the pans with thick cloths and put them in a warm place (originally, on a hearth). When the contents of the pans are raised and light, put them in two buttered loaf-pans.
Bake in a moderate oven, no more than 300-F or 148-C degrees, until a test straw comes out clean. Cut into slices, with the loaf left standing. Serve warm.
Warning! Real Sally Lunn never uses sugar or spice.