Directions:
- Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.
- Grease a 10-inch tube cake pan or bundt pan.
- Heat the milk, shortening, and 1/4 cup of water until very warm-about 120 degrees.
- The shortening does not need to melt.
- Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.
- Blend the warm liquids into the flour mixture.
- Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
- Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
- Add the remaining flour and mix well.
- THe batter will be thick but not stiff.
- Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2-about 30 minutes.
- Bake for 40-50 minutes at 350.
- Run a knife around the center and outer edges of the bread and turn onto a plate to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.8 Kcal (1155 kJ) | ||
| Calories from fat | 210.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.37g | 36% | |
|---|---|---|---|
| Cholesterol | 99.19mg | 33% | |
| Sodium | 989.89mg | 41% | |
| Potassium | 140.73mg | 3% | |
| Total Carbs | 11.81g | 4% | |
| Sugars | 10.21g | 41% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 6.05g | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 252.8 Kcal (1058 kJ) | ||
| Calories from fat | 192.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.42g | 36% | |
|---|---|---|---|
| Cholesterol | 90.91mg | 33% | |
| Sodium | 907.32mg | 41% | |
| Potassium | 128.99mg | 3% | |
| Total Carbs | 10.83g | 4% | |
| Sugars | 9.36g | 41% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 5.55g | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 69.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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