Sally Lunn Bread
Sally Lunn, a pride of Southern cooks, is supposedly named after a young lady who in the 18th Century sold the warm, crumbly bread that bears her name by crying it in the streets of England's fashionable spa, Bath. Hers was a household name in the colonies.
(Recipe from The Williamsburg Cookbook.)
- 1 c milk
- 1/2 c butter or shortening
- 4 c sifted all•purpose flour, divided
- 1/3 c sugar
- 1 t salt
- 2 pkg active dry yeast
- 3 eggs
Preheat oven to 350° 10 minutes before Sally Lunn is ready to bake.
Grease a 10" tube or bundt pan.
Heat the milk, butter and 1/4 cup water until very warm, about 120°. Shortening does not need to melt.
Blend 1 1/3 cups flour, sugar, salt and yeast into a large mixing bowl. Add warm liquid and beat with an electric mixer at medium speed for two minutes, scraping side of bowl occasionally.
Gradually add 3/4 cup of the remaining flour and the eggs and beat at high speed for two minutes.
Add the remaining flour and mix well. Batter will be thick but not stiff. Cover and let rise in a warm place until double in bulk, about 1 hour and 15 minutes.
Beat down dough with a spatula or at lowest speed 'of *mixer and turn into prepared pan. Cover and let rise in a warm, draft free place until increased in bulk one third to one half, about 30 minutes.
Bake at 350°, 40-'50 minutes.
Run knife around center and edge of bread and turn onto a plate to cool.