SALLY LUNN
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
Ingredients • 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
Directions 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.
|