REC: Sally Lunn Bread

[Puester]

This is a bread that's almost cake-like in flavor and
texture. It was brought to an earlier Thanksgiving
by a friend who grew up in Virginia. She said it
was a southern specialty. It's a very nice offering for
a guest to present. The raw state is a batter rather than
a heavier dough that you might expect.

SALLY LUNN (from Fanny Farmer Cookbook)

Put in mixing bowl:
1 cup lukewarm milk
1 package yeast (or 2 1/4 tsp)
Let stand 5 minutes. Stir. Add:
1/2 c. softened butter
1/3 cup sugar
1/2 tsp. salt
3 eggs
Beat with an electric mixer, gradually adding:
3 1/2 cups flour

Leave the mixture in the bowl, in a warm place, let rise until the
batter is very light and about double in volume. Pour or spoon gently
into a buttered angel food cake, bundt, or Turk's head pan. Let rise
about 1 hour.

Bake about 50 minutes at 350 degrees F.

To vary: Add raisins and chopped citron or other fruits to the
batter. Add a layer of brown sugar and chopped pecans to the bottom of
the greased pan or sprinkle the top before baking with cinnamon sugar
(1/2 c. sugar mixed with 2 tsp. cinnamon.)

gloria p

[lissa...@gmail.com]