Sally Lunn Bread

  • 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