Sally Lunn Bread
My first recipe came form Williamsburg in the early 60’s while on my honeymoon. I first made it as a young bride for our first dinner party with perfect success. If you don’t like to knead, this is a perfect yeast bread recipe for you.
1 cup milk
1/2 cup shortening (I use Crisco)
4 cups sifted all purpose flour, divided
1/3 cup sugar
2 teaspoons salt
2 packages active dry yeast
3 eggs
Grease a 10 inch tube cake pan. Heat milk, shortening and 1/4 cup water to about 120 degrees. Combine 1 1/3 cups flour, sugar, salt and yeast in large electric mixing bowl. Blend warm mixture into flour and beat a t medium speed for about 2 minutes. Gradually add 2/3 cup of remaining flour and eggs and beat at high speed for 2 minutes. Add remaining flour. Cover and let rise until double in bulk, about 1 hour and 15 minutes. Beat dough down with electric mixer on low speed and turn into prepared pan. Cover and let rise until it has increased by 1/2, about half an hour. Bake for 40 to 50 minutes at 350 degrees. Run knife around edges and center and turn bread into rack to cool.