Sally Lunn Bread
Posted by moderndaygourmet on August 30, 2007
I picked up this recipe on a flyer at a restaurant we visited when I was probably in high school. I don’t remember why it has the name it does. It’s basically just a yeast bread, just slightly sweet. I love it. I know baking bread is almost unheard of these days, but this one is worth the trouble.
3 ¼ cups flour
¾ ounces active dry yeast
½ cup melted shortening
¾ cup sugar
¾ cup milk
½ teaspoon salt
4 tablespoons warm water
Butter cookie sheet or loaf pan. Heat milk and shortening to the temperature of a warm baby bottle. Mix flour, salt and sugar in a separate bowl. Add water to the yeast in a separate bowl. Mix the eggs in a separate bowl. Add the warm milk and melted shortening to the bowl of flour, salt and sugar. Add the eggs and yeast and water.
Beat the entire mixture until it comes off the side of the bowl.
Cover, let rise in a warm place until double in size, about 1 ½ hours. Knead the bread down in size and shape into a round loaf or put in a loaf pan. Let rise again to ½ again as big, about 45 minutes.
Bake at 300 for approximately 45 minutes. After 30 minutes baste the top of the bread with butter and also after it has finished baking.