Sally Lunn Bread

1. 1

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

2. 2

   Heat the milk, shortening and 1/4 cup of water until very warm, about 120u00b0.

3. 3

   The shortening does not need to melt.

4. 4

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

5. 5

   Blend the warm liquids into the flour mixture.

6. 6

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

7. 7

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

8. 8

   Add the remaining flour; mix well.

9. 9

   The batter will be thick, but not stiff.

10. 10

    Cover; let the dough rise in a warm, draft-free place (about 85u00b0) until it doubles in bulk, about 1 hour and 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.