Old Virginia Sally Lunn

1. 1

   Combine 2 cups flour, sugar, yeast, and salt in a large mixing bowl; stir well.

2. 2

   Combine milk, water, shortening, and butter in a medium saucepan. Heat mixture to 120u00b0 to 130u00b0; shortening and butter do not need to melt. Add to flour mixture, stirring well. Add eggs; beat at low speed with electric mixer until moistened. Increase speed to medium, and beat an additional 3 minutes. Gradually stir in enough remaining flour to make a stiff batter. Cover, and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.

3. 3

   Stir batter, and spoon into a greased 10-inch tube pan. Cover, and let rise in a warm place (85u00b0), free from drafts, 30 minutes or until doubled in bulk.

4. 4

   Bake at 350u00b0 for 45 minutes or until golden brown. Remove bread from pan. Serve warm or place on a wire rack to cool.

5. 5

   Note: Batter may be baked in a bundt pan for a more attractive loaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.