- 1 cup milk
- 1/2 cup solid vegetable shortening
- 3 eggs or equivalent substitute
- 4 cups sifted all purpose flour, divided
- 1/3 cup of sugar
- 2 teaspoons salt
- 2 packages active dry yeast
Preheat the oven to 350 degrees F 10 minutes before the Sally Lunn is ready to be baked. Grease a 10-inch tube cake pan or a bundt pan.
Heat milk, shortening, and 3/4 cup of water until very warm-- about 120 degrees F. 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 the remaining flour and mix well. The batter will be thick, but not stiff.
Cover and let the dough rise in a warm, draft-free place until it has increased in bulk 1/3 to 1/2 -- about 30 minutes.
Bake for 40 to 50 minutes at 350 degrees F.
Run a knife around the center and outer edges of the bread and turn it onto a plate to cool.
- Yields: 1 ring cake
- Preparation Time: 2 1/2 hours