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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zKuWmQGbeXyOK_7e0xVQVPhY7mA7vl_LCqNX9ESgFedClPIj8__tvZgz0m0EPmztW7k0kkGLIHMdRcWwezHDjzaGZhPuNWOPBpB8VJ2gk2OIcWsfc3sxx9k8FfNWUVItDuLDtVdWI0Y/s400/IMG_1424.JPG) |
It will look something like this. |
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- 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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLM-O4b2VMTZEkCaT9waQULStXiRp41o9_9sI2Q1IX5ZgQIIn05NvvfgnwfYn3XewVo6whX_dcueVNIvETEEG0OOgXNYSVuUbblt6m4_2jbJ4L-yr_M99Vz-LZMEoqjHvGJA6nwCAZrmc/s400/IMG_1425.JPG) |
Isn't it pretty? |
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- Beat the dough down with a spatula or at the lowest spped on an electric mixer and turn into the prepared pan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kwGrzEQS5gJBFpo0bnkmZmu3m7XZc6KAb3pGE8Z-8bDA2LHqeqsADV3Ob5ltpcah7WbPeb46m_6Map8z9ab00jZr6s0_fK5ZzqNIhvK2ZyrCLuJQMXej15f-lRfjR7gMdGoXTAZPaGk/s400/IMG_1426.JPG) |
Cover and let rise in a warm, draft-free place until it has increased in bulk 1/3 to 1/2 - about 30 minutes. |
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BalQCVloU95M5ueCLnNjaSdKofXDlIeXQY5fIytS5mVHSrKTorWpCitsucWa47ypXN-SeRzO4-WtWJ6YB-uQ7yxsXV1d2JgwVreabRoCRali4Glpa8IuXAKkEbBZYsG2p6obO5EBz60/s400/IMG_1427.JPG) |
And - here it is! Ready for the oven! |
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- 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.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwngvVjQXTETxCXREYuiS1uQGq6bdWCJRLQqjeW2qbbvtWrzuEdjeE1C1HvSEbe5Z0oF37zOx5uyZHeZ1jL7kwbVXxzCkkPRJh7yCUj6e3f06jfzR7V5gH3r3JtEVUbGq2_js4kO4y7U/s400/IMG_1428.JPG) |
Just out of the oven! |
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LGxHAFxlneZcTKvXwf4QZIN23OguHacwAdRK4mqP_P5nuuvkK0Ed_ftP72MuHZMQtlhNrH8wNI6Nqdlle1eO-cM2nKCGfMsVgaTub1FZakTPG0YCEsX8sxvEU7MoUkXsbRWlNmuuVWg/s400/IMG_1429.JPG) |
Just out of the pan! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyd9rcibtspB4VM0b9ZKtK0XQceUtgj8x4WkqHnD9mTeJtQB0FDtvZFTHMvcJQKUgDxAn91QMCUDpRZc9BhkKkCSWBOVU-3tzfbxcOQmxipRUYn2GmVlMMsmSpOHbag6gYnev5dyGzAA/s400/IMG_1432.JPG) |
The Husband couldn't wait! |
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I really liked this recipe! No kneading was required!:-)
Thank you for reading! I really appreciate your comments.