Friday was National Bundt Day!

Better late to the party than never!  That seems to be my habitual pattern.:-)

Anyway, in honor of National Bundt Day, I am sharing this recipe with you.  Are you expecting a dessert?  Well, you will be surprised!  This is not a dessert!  It is bread!  The recipe comes from The Williamsburg Cookbook, publishing date of 1975. 

SALLY LUNN
1 cup milk
1/2 cup shortening
4 cups sifted all-purpose flour, divided
1/3 cup sugar
2 teaspoons salt
2 packages active dry yeast
3 eggs
-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 the milk, shortening, and 1/4 cup water until very warm - about 120 degrees F.  The shortening does not need to melt.
- 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 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.  The batter will be thick but not stiff.

It will look something like this. 

- Cover and let the dough rise in a warm, draft-free lace (about 85 degrees F.) until it doubles in bulk - about 1 hour and 15 minutes.

Isn't it pretty?

- Beat the dough down with a spatula or at the lowest spped on an electric 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 to 1/2 - about 30 minutes.

And - here it is!  Ready for the oven!

- Bake for 40 to 50 minutes at 350 degrees F.  (This needed barely 40 minutes!)
- Run a knife around the center and outer edges of the bread and turn it onto a plate to cool. (I didn't really need a knife, but used a plastic scraper in places it might have been a bit stuck.)

Just out of the oven!

Just out of the pan!

The Husband couldn't wait!

I really liked this recipe!  No kneading was required!:-)

Thank you for reading!  I really appreciate your comments.