Naan

Indian Flat Bread
2 c flour
1/4 unflavored yogurt
1 egg, slightly beaten
1 1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1/4 stp baking soda
1/2 c milk
Ghee or vegetable oil
Poppy seed

Mix all ingredients except milk, ghee and poppy seed.  Stir in enough milk to make a soft dough.  Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover; let rest in warm place 3 hours.
Divide dough into 6 or 8 equal parts.  Flatten each part on lightly floured surface, rolling it into a 6x4 inch leaf shape about 1/4 inch thick.  Brush with Ghee; sprinkle with poppy seed.
Place 2 cookie sheets in oven; heat oven to 450.  Remove hot cookie sheets from oven; place breads on cookie sheets.  Bake until firm, 6-8 minutes.

From Betty Crocker International Cookbook.  So much better than store bought!

Sally Lunn Bread

This recipe is from Betty Crocker International Cookbook and I've made it all my married life.  So, over 35 years now. In 2020 I made some for Fran and Henry and Fran said her Mom made it when she was growing up, so it had special memories for her.
Note from the cookbook:
3-12-96 We made this just before we left for GB to visit Jtte, Ralph, and Gma Honey. Yummy!
 It is rich and soft.  Don't let it over-rise.
2 Tbl yeast
1/2 c warm water
1 1/2 c warm milk
1/3 c sugar
1 1/2 tsp salt
3 eggs
1/2 c shortening
5 1/2 c flour

Dissolve yeast in warm water in large mixer bowl.  Add milk, sugar, salt, eggs, shortening and 2 1/2 c flour.  Beat on low spead, scraping bowl constantly, 30 seconds.  Beat on medium speed, scraping bowl occasionally, 2 minutes.  Stir in remaining flour until smooth.  Scrape batter from side of bowl.  Cover and let rise in warm place until double, 40 to 60 minutes.

Stir down batter by beating about 25 strokes.  Spread in well-greased tube pan, 10x4 inches.  Cover; let rise until double, 30 to 40 minutes.  Heat oven to 350 degrees.  Bake until golden brown and crusty, 50 - 60 minutes.  Cool in pan 10 minutes.