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The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation

Sally Lunn, named for a young woman who sold her breads on the streets in eighteenth-century Hath, England, was very popular in the colonial South. The story goes that a "respectable baker and musician " bought Sally's business and wrote a song about her. The crumbly bread has become a Virginia favorite. Serve warm with softened butter.
Serves 16-24

• 1 cup milk
• 1/2 cup vegetable shortening
• 4 cups flour, divided
• 1/3 cup sugar
• 2 teaspoons salt
• 2 (2 1/4-teaspoon) packages active dry yeast
• 3 large eggs

In a small saucepan, combine the milk, shortening, and 1/4 cup water. Warm over medium-low heat until a thermometer reaches 120°F. (The shortening does not need to melt.)

In a large bowl, blend 1 1/3 cups of the flour with the sugar, salt, and yeast. Blend the warm liquids into the flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add the remaining flour and the eggs. Mix well. The batter will be thick but not stiff Cover and let the dough rise in a warm, draft-free spot (75°-85°F.) until doubled in bulk, about 1 1/4 hours.

Grease a 10-inch tube pan or Bundt pan. Beat the dough down with a spatula or electric mixer set on low speed. Turn into the prepared pan, cover, and let rise in a warm spot until almost doubled in bulk, about 30 minutes.

Preheat the oven to 350°F. Bake for 40-50 minutes, or until golden brown. Run a knife around the center and outer edges of the bread. Turn out onto a wire rack to cool.


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