Sally Lunn Bread

1 cup milk
1/2 cup shortening
4 cups flour
1/3 cup sugar
2 tsp salt
2 pkgs. active dry yeast
3 eggs

A Regular Guys Recipe

Preheat oven to 350 degrees.  Grease a 10-inch tube cake pan or bundt pan.  Heat the milk, shortening and 1/4 cup water until very warm -- about 120 degrees -- The shortening does not need to melt.

Blend 1 1/3 cup flour, the sugar, salt and dry yeast in a large mixing bowl.  Blend the warm milk mixture into the flour mixture.  Beat with electric mixer at medium speed for 2 minutes, scraping sides of bowl occassionally.

Gradually add another 2/3 cup flour ands the eggs and beat at high speed for 2 minutes.  Add the remaining 2 cups of flour and mix well.  Batter will be thick, but not stiff. 

Cover and let rise in a warm, draft-free place until double in bulk, about 1 hour 15 minutes.  Punch down dough and place it into the greased tube pan.  Cover and let rise until increased in bulk by about 1/3 to 1/2 -- about 30 minutes.   Bake 40 - 50 minutes at 350 degrees.  Run knife arond the center and outer edges and turn bread out onto a plate to cool.

This wonderful warm and crumbly bread was developed by a young lady named Sally Lunn who sold it on the streets of the English resort town of Bath during the 18th century.  Her fame spread quickly, not only in England but also in Colonial America.  During a visit to Britain, Bob and Peg paid a visit to the 500 year old home where Sally Lunn lived in Bath.