Sally Lunn, a pride of southern cooks, is said to be named after a young lady who in the 18th century sold the warm, crumbly bread in the streets of England. Recipes for Sally Lunn Bread show up in old Southern cookbooks dating back to the time of the Jamestown colonists.
1 cup whole milk
½ cup shortening, butter, or margarine
¼ cup water
2 plus 1⅓ plus ⅔ cups all-purpose flour
3 eggs
⅓ cup granulated sugar
2 teaspoons salt
2 (¼-ounce) packages active dry yeast
In a medium saucepan over medium heat combine the milk, shortening, and water until very warm (about 120°). The shortening does not need to melt. In a large mixing bowl blend 1⅓ cups flour, the sugar, salt, and dry yeast. Blend the warm liquid 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 the ⅔ cup flour and the eggs and beat at high speed for 2 minutes. Add the remaining 2 cups flour and mix well. The batter will be thick but not stiff.
Cover and allow the dough to rise in a warm, draft-free place (about 85° degrees) until it is double in bulk (about 1 hour and 15 minutes). Beat the dough down with a spatula or at the lowest speed of the electric mixer. Turn it into a greased 10-inch tube or Bundt pan. Cover and let the dough rise in a warm, draft-free place until increased in bulk by one-third to one-half, about 30 minutes. Preheat the oven to 350° and bake for 40 to 50 minutes. Run a knife around the center and outer edges of the bread and turn onto a plate to cool.
YIELD: 1 LOAF