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4.16 from 13 votes

Sally Lunn Bread

Ingredients

  • from The Colonial Williamsburg Cookbook
  • preheat oven to 350 degrees
  • sally lunn bread
  • 1 cup milk
  • 1/2 cup shortening
  • 4 cups sifted all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 2 packages dry active yeast
  • 3 eggs

Instructions

  • Grease a 10-inch cake pan. Heat milk, shortening and 1/4 cup water until very warm – aobut 120 degrees F. The shortening doesn’t need to melt. Blend 1 1/3 cups flour with the sugar, salt and dry yeast in large mixing bowl. Blend the warm liquids into the flour mixture. Beat at medium speed for about 2 minutes, occasionally scraping the sides of the bowl. Gradually add 2/3 cups of the remaining flour and the eggs and beat at high speed for 2 minutes. Add remaining flour and mix well. The batter wil be thick but not stiff. Cover and let rise in a warm, draft free place until it doubles in bulk – a little over an hour. Beat dough down with a spatula and turn into prepared pan. Cover and let rise, again, until increased in bulk by 1/3 to 1/2 – about 30 minutes.
  • Bake in a 350 degree preheated oven for 40 to 50 minutes. Run a knife along the center and outer edges of the bread and turn onto a plate to cool.
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