Old Virginia Sally Lunn

Preparation info

  • Difficulty

    Easy

  • Makes

    16

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Rich, light, tender, almost cake-like yeast bread, yet not sweet—delicious

Ingredients

  • 2 c. milk
  • 1 c. shortening
  • 2 pkgs. active dry yeast
  • ½ c. warm water (110 to 115°)
  • 3 eggs, beaten
  • ½ c. sugar
  • 2 tsp. salt
  • 6 c. sifted flour

Method

  • Scald milk, add shortening to melt. Cool to lukewarm.
  • Sprinkle yeast on warm water; stir to dissolve. Add to lukewarm milk mixture.
  • Stir in eggs, sugar and salt. Mix well. Stir in flour and beat thoroughly. Cover and let rise in warm place until doubled, about 1 hour.
  • Punch down. Spoon into greased 9″ ring mold or tube pan; let double again.
  • Bake in moderate oven (350°) 50 minutes to 1 hour.