Sally Lunn Bread

1. 1

   Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.

2. 2

   Grease a 10-inch tube cake pan or bundt pan.

3. 3

   Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees.

4. 4

   The shortening does not need to melt.

5. 5

   Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.

6. 6

   Blend the warm liquids into the flour mixture.

7. 7

   Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.

8. 8

   Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.

9. 9

   Add the remaining flour and mix well.

10. 10

    THe batter will be thick but not stiff.

11. 11

    Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes.

12. 12

    Bake for 40-50 minutes at 350.

13. 13

    Run a knife around the center and outer edges of the bread and turn onto a plate to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.