Sally Lunn Bread

Recipe by Kimke
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READY IN: 1hr 10mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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