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.
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
-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.