1. Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked. 2. Grease a 10-inch tube cake pan or bundt pan. 3. Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees. 4. The shortening does not need to melt. 5. Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl. 6. Blend the warm liquids into the flour mixture. 7. Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally. 8. Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes. 9. Add the remaining flour and mix well. 10. THe batter will be thick but not stiff. 11. Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes. 12. Bake for 40-50 minutes at 350. 13. Run a knife around the center and outer edges of the bread and turn onto a plate to cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
