Sally Lunn

Even though Sally Lunn is more than 200 years old, slightly sweet, briochelike yeast bread has remained popular through the centuries and a favorite in the south because of its versatility. Eat it fresh from the oven, serve it with jam for breakfast or tea, or cover it with fresh berries and whipped cream for dessert. Although there are several stories behind the origin of the bread's name, most believe the delicate, cakelike bread was named for baker Sally Lunn, who baked and sold the bread as large buns in Bath, England, in the late 18th century. Brought to the Colonies from England, the bread is still selling well today.

Ingredients:

1       - package dry yeast
1/4    - cup warm water (105 to 115 degrees)
3/4    - cup milk
1/4    - cup sugar
1/4    - cup shortening
1/2    - teaspoon salt
1       - large egg
2 1/2 - cups all-purpose flour


Procedure:

Step 1
- Combine yeast and warm water in a 1-cup glass measuring cup, let stand 5 minutes

Step 2
- Combine milk and next 3 ingredients in saucepan, heat until shortening melts. Cool to 105 to 115 degrees

Step 3
- Combine yeast mixture, milk mixture, and egg in a large mixing bowl, beat at medium speed with an electric mixer until well blended. Gradually add flour, beating at lowest speed until blended. (Mixture will be a sticky, soft dough)

Step 4
- Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until dough is doubled in bulk

Step 5
- Stir dough down, cover and let rise in a warm place (85 degrees) free from drafts, 30 minutes or until dough is doubled in bulk.

Step 6
- Stir dough down, and spoon into a well-greased, 6-cup Bundt pan. Cover and let rise in a warm place (85 degrees) free from drafts, 20 to 30 minutes or until doubled in bulk

Step 7
- Bale at 350 degrees for 25 to 30 minutes or until golden brown. Remove from pan immediately

Yield: 1 loaf

Note: Bread may also be baked in a well-greased 9-inch square pan for 30 minutes