Thursday, December 9, 2010

Gadsby's Tavern Sally Lunn Bread

Submitted by Shauna Hinckley

 ¾  cup milk

 ½ cup melted shortening

 3 ¼ cup Flour

 ¾ cup Sugar

 ½ tsp Salt

 ¼ oz (2 ¼ tsp) Active dry yeast

 4 Tbl Warm water

 1 Egg

Heat milk & shortening to the temperature of a warm baby bottle. Mix flour, sugar, and salt in a separate bowl. Add warm water to the yeast in a separate bowl. Add the milk and shortening to the flour, then add the yeast and the egg. Beat the entire mixture until it comes off the side of the bowl cleanly. Cover, let rise in a warm still place until doubled in size, about 1 ½ hours. Knead the bread down in size and shape into a loaf. Place on a buttered cookie sheet and let rise to half again as big, about 45 minutes. Bake at 300 F for approximately 45 minutes, basting the top with butter after 30 minutes and after it has finished baking.

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