Sally Lunn Bread
This is so good. It is similar to a French brioche in texture. I made this for Dr. Swischuk many times, and he loved it. Also I made this in 2006 when we went to Virginia for Thanksgiving.
by Patsy Layer
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 tsp salt
- 1/2 cup sugar
- 1 cup warm milk
- 1/4 cup warm water
- 3 1/2 cups flour
- 1 package dry yeast
- 2 tbsp shortening
- Carbohydrate 515.651361415083 g
- Cholesterol 67.3667145 mg
- Fat 40.5074088680466 g
- Fiber 17.259607310987 g
- Protein 81.1808785915619 g
- Saturated Fat 18.0941149563017 g
- Serving Size 1 1 Serving (1370g)
- Sodium 466.392963239637 mg
- Sugar 498.391754104096 g
- Trans Fat 4.49295956394798 g
- Calories 2777 calories
Soften yeast in warm water. Cream the shortening and sugar. Beat in the eggs and salt. Stir in one or two cups of flour and beat vigorously. Add the milk and softened yeast. Mix well and add the remaining flour. Beat again. Cover and let rise in a warm place until doubled. Stir down and spoon batter into a tube pan. Cover and let rise again. Bake at 325 for ten minutes, then increase heat to 375 and bake another 20 minutes. Cool thoroughly before slicing.
