Post by meemo on Apr 19, 2010 8:31:16 GMT -5
Mama made this and when she ask one of my brothers what kind of cake he wanted for his birthday he told her a Sally Lunn. She tried to explain it was bread and not cake but he insisted. Its deceptively easy for something that looks and tastes so good.
Enjoy.
1 cup milk
1/2 cup shortning
4 cups of sifted all-purpose flour (sift before measuring)
1/3 cup sugar
2 tsps salt
2 pkgs active dry yeast (2 scant Tablespoons)
3 eggs
Grease a 10" tube cake pan or bundt pan
Heat the milk, shortning, and 1/4 cup water until very warm--about 120 degrees F. The shortning doesnt need to melt
Blend 1 1/3 cups of the 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 med. speed for about 2 minutes,scraping the sides of the bowl occasionally.
Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
Add the remaining flour and mix well. Thebatter will be thick but not stiff.
Cover and let rise in a warm, draft-free place (about 85 degrees) until double in bulk. About an hour and 15 min
Beat the dough down with a spatula or at the lowest speed on the mixer and turn into the prepared pan.
Cover and let rise in a warm, draft-free place until it has increased in bulk 1/3-1/2---about 30 min.
Bake 40-50 min @ 350 degrees
Run a knife around the center and outer edges of the bread and turn it onto a plate to cool.
You can even bake this in one of those fancy bundt pans that have designs on them. We rarely had it long enough to enjoy as toast but it does lend itself to being toasted with good jam.
Shoot, this has made mehungry. Think I'll mix me up some.
Enjoy.
1 cup milk
1/2 cup shortning
4 cups of sifted all-purpose flour (sift before measuring)
1/3 cup sugar
2 tsps salt
2 pkgs active dry yeast (2 scant Tablespoons)
3 eggs
Grease a 10" tube cake pan or bundt pan
Heat the milk, shortning, and 1/4 cup water until very warm--about 120 degrees F. The shortning doesnt need to melt
Blend 1 1/3 cups of the 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 med. speed for about 2 minutes,scraping the sides of the bowl occasionally.
Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
Add the remaining flour and mix well. Thebatter will be thick but not stiff.
Cover and let rise in a warm, draft-free place (about 85 degrees) until double in bulk. About an hour and 15 min
Beat the dough down with a spatula or at the lowest speed on the mixer and turn into the prepared pan.
Cover and let rise in a warm, draft-free place until it has increased in bulk 1/3-1/2---about 30 min.
Bake 40-50 min @ 350 degrees
Run a knife around the center and outer edges of the bread and turn it onto a plate to cool.
You can even bake this in one of those fancy bundt pans that have designs on them. We rarely had it long enough to enjoy as toast but it does lend itself to being toasted with good jam.
Shoot, this has made mehungry. Think I'll mix me up some.