Recipe For Cooking Sally Lunn

Toast Oven Breads :: Sweet and Savory Yeast Breads

Sally Lunn

1 pkg. dry yeast
1/4 C. lukewarm water
1 tea. sugar
6 Tbsp. butter
6 Tbsp. vegetable shortening
1 C. milk
4 C. flour
1/3 C. sugar
2 tea. salt
4 eggs
Melted butter

Dissolve yeast in warm water; add sugar and set aside.

Warm butter, vegetable shortening and milk until all is melted; then let stand until lukewarm (105 to 110 degrees F).

Sift together flour, sugar, salt.

Beat eggs thoroughly and combine with milk and yeast mixtures. Beat well. Add flour and beat well. Set bowl in pan of hot water to rise. Leave a wooden spoon in the batter and cover all with towel. Every 20 min. beat dough down; then put back in pan of hot water, cover with towel and let rise again. It will rise after every beating. Do this at least 3 hr. (the wonderful texture is achieved by this beating).

After last beating, put dough in well-prepared Bundt or other tube pan, cover with towel and let rise again (about 1 1/2 hr.).

Bake at 325 degrees F for 45 to 60 min. Baste with melted butter during the last 10 min. of baking.

If not serve immediately, it freezes beautifully wrapped in foil. Remove from freezer 1 hr. before serving; heat in 350 degree F oven for 20 to 30 min. in the foil. Serves 15.