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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sally Lunn Bread Recipe

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This recipe for Sally Lunn Bread is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cup milk
cup shortening
4 cups sifted flour, divided
⅓ cup sugar
2 tsp. salt
2 packages active dry yeast
3 eggs

Directions:
Directions:
Preheat oven to 350 degrees. 10 minutes before Sally Lunn is ready to be baked. Grease a 10-inch tube cake pan or bundt pan.

Heat the milk, shortening, and cup water until very warm - about 120 degrees. Shortening does not need to melt. Blend 1⅓ cups flour, the sugar, salt, and dry yeast in a large mixing bowl. Blend warm liquids into flour mixture. Beat with an electric mixer at medium speed about 2 minutes, scraping the sides of the bowl occasionally. Gradually add ⅔ cup of the remaining flour and the eggs and beat at high speed for 2 minutes. Add the remaining flour and mix well. Batter will be thick, but not stiff. Cover and let rise in a warm, draft-free place until double in bulk - about 1 hour and 15 minutes. Beat dough down with a spatula or at lowest speed on an electric mixer and turn into a prepared pan. Cover and let rise again until increased in bulk one-third to one-half -- about 30 minutes.

Bake 40-50 minutes at 350 degrees. Run knife around the center and outer edges of the bread and turn onto a plate to cool.

Makes one loaf.

Personal Notes:
Personal Notes:
Gourmet Club - Dinner in Colonial Williamsburg

 

 

 

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