Sally Lunn Bread Recipe

• 3 1/4 c. flour
• 1/4 oz. active dry yeast
• 1/2 c. melted shortening
• 3/4 c. sugar
• 3/4 c. (plus) milk
• 1/2 tsp. salt
• 1 egg
• 4 Tbsp. warm water

1. Butter cookie sheet.
2. Heat milk and shortening to the temperature of a warm baby bottle.
3. Mix flour, salt and sugar in a separate bowl.
4. Add water to yeast in a separate bowl.
5. Mix the egg in a separate bowl.
6. Add the warm milk and melted shortening to the bowl of flour, salt and sugar.
7. Add the egg, yeast and water.
8. Beat the entire mixture until it comes off the side of the bowl which should be clean.
9. Cover.
10. Let rise in a warm (non-air conditioned) place until double in size, about 1 1/2 hours.
11. Knead the bread down in size and shape into a round loaf.
12. Place on the cookie sheet and let rise again to half again as big, about 45 minutes.
13. Bake bread at 300u0b0 for approximately 45 minutes.
14. After 30 minutes, baste the top of the bread with butter and also again after it has finished baking.
15. Recipe makes one 2 pound loaf.

flour, active dry yeast, shortening, sugar, milk, salt, egg, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228609 (may not work)