This old recipe for Sally Lunn bread was traditionally made with lard, but shortening can be easily substituted for the lard. The bread is baked in a 10-inch tube pan, giving it its beautiful shape.
Yield: 1 round loaf
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
Ingredients:
- 1/2 cup warm water, 90 to 110 degrees F
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1-1/2 cups milk, room temperature
- 3 large eggs, lightly beaten
- 1/4 cup lard or shortening
- 2 Tbsp sugar
- 1 tsp salt
- 6 cups bread flour
Preparation:
- In large bowl, stir warm water and yeast until yeast is dissolved. Add milk, eggs, lard, sugar, salt, and 3 cups of flour. Mix well. Mix in the remaining 3 cups of flour to make a wet dough. Cover bowl with plastic wrap and let rise in warm, draft-free place for 1 hour or until double in bulk.
- Remove plastic wrap and stir down dough. Scrape dough into greased 10-inch round tube pan. Pat down dough in pan so that it is even. Cover with plastic wrap and let rise in warm, draft-free place for about 45 minutes or until double in bulk.
- Bake at 350 degrees F for 45 minutes or until golden brown and the bread sounds hollow when tapped. Turn bread out from tube pan immediately and let cool on rack. Can be served at dinner, warm or cold.
