Recipe by Kimke
This rich, slightly sweet yeast bread was brought to the Colonies from England and subsequently became a favorite in the South. There are several tales as to its origin, the most popular being that Sally Lunn, an 18th-century woman from Bath, England, created this delicate cakelike bread in her tiny bakery for her prominent patrons' tea parties. Growing up, my mother always served this with Salmagundi salad. We always enjoyed it!
Top Review by The Mad Slovak
This is the exact recipe that I found from the King's Arms Tavern recipe site (Williamsburg, VA). We were there this past summer and enjoyed this bread as well as the cream of peanut soup. I made the bread in a bundt pan. Yummy! P.S. The cream of peanut soup recipe is on recipezaar if I am not mistaken. Enjoy!
- 1 cup milk
- 1⁄2 cup shortening
- 4 cups sifted all-purpose flour, divided
- 3 eggs
- 1⁄3 cup sugar
- 2 teaspoons salt
- 2 packages active dry yeast
Directions See How It's Made
- Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.
- Grease a 10-inch tube cake pan or bundt pan.
- Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees.
- The shortening does not need to melt.
- Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.
- Blend the warm liquids into the flour mixture.
- Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
- Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
- Add the remaining flour and mix well.
- THe batter will be thick but not stiff.
- Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes.
- Bake for 40-50 minutes at 350.
- Run a knife around the center and outer edges of the bread and turn onto a plate to cool.