SALLY LUNN BREAD
This rich, slightly sweet yeast bread was brought to the Colonies from England and subsequently became a favorite in the South. There are several tales as to its origin, the most popular being that Sally Lunn, an 18th-century woman from Bath, England, created this delicate cakelike bread in her tiny bakery for her prominent patrons' tea parties. Growing up, my mother always served this with Salmagundi salad. We always enjoyed it!
Provided by Kimke
Categories Yeast Breads
Time 1h10m
Yield 1 bundt pan
Number Of Ingredients 7
Steps:
- Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.
- Grease a 10-inch tube cake pan or bundt pan.
- Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees.
- The shortening does not need to melt.
- Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.
- Blend the warm liquids into the flour mixture.
- Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
- Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
- Add the remaining flour and mix well.
- THe batter will be thick but not stiff.
- Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes.
- Bake for 40-50 minutes at 350.
- Run a knife around the center and outer edges of the bread and turn onto a plate to cool.
Nutrition Facts : Calories 3400.7, Fat 131.8, SaturatedFat 36.7, Cholesterol 668.7, Sodium 4997.5, Carbohydrate 466, Fiber 16.4, Sugar 69, Protein 83.9
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Walaa Helal
[email protected]This is the best Sally Lunn bread recipe I've ever tried. It's so easy to make and it always comes out perfect. I highly recommend it!
ariyan hasan
[email protected]This bread is perfect for a quick and easy breakfast or snack. I love to toast it and top it with butter and jam.
NATASHA MCMILLEN SYVC & ASSOCIATES
[email protected]I've made this bread several times and it always turns out great. I love that it's so versatile. I've used it for sandwiches, toast, and even French toast.
Bilikis Olabode
[email protected]I followed the recipe exactly, but my bread didn't turn out right. I'm not sure what went wrong.
Md Naich
[email protected]This bread was a disappointment. It was dense and dry, and it didn't have much flavor.
Naomi Alade
[email protected]This recipe is a keeper!
Tia RITCHIE
[email protected]I made this bread for a brunch party and it was a hit! Everyone loved it.
Old Man broke again
[email protected]I've tried many Sally Lunn bread recipes, but this one is by far the best. The instructions are clear and easy to follow.
technical Qaisrani
[email protected]This bread is so easy to make and it always comes out perfect. I love the way it browns in the oven and the smell of the yeast is amazing.
bella fisher
[email protected]This Sally Lunn bread turned out amazing! The texture was light and fluffy, with a slightly crispy crust. The flavor was also great, with a hint of sweetness and a touch of tanginess. I will definitely be making this bread again!