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Gadsby's Tavern Sally Lunn

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Rating: 5/5
1 review

ready in: 2-5 hrs
serves/makes:   16

recipe id: 4321
cook method: oven, stovetop

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3 1/4 cups flour
1/4 ounce active dry yeast
1/2 cup melted shortening
3/4 cup sugar
3/4 cup milk
1/2 teaspoon salt
1 egg
4 tablespoons warm water


Grease a cookie sheet. Heat the milk and shortening to the temperature of a warm baby bottle. Mix flour, salt and sugar in a separate bowl. Add water to the yeast in a separate bowl.

Mix the egg in yet another bowl. Add the warm milk and melted shortening to the bowl of flour, salt and sugar. Add the egg and yeast and water.

Beat the entire mixture until it comes off the side of the bowl, which should be clean. Cover, let rise in a warm (non-air conditioned) place until double in size, about 1 1/2 hours.

Knead the bread down in size and shape into a round loaf. Place on the cookie sheet and let rise again to 1/2 again as big, about 45 minutes.

Bake bread at 300 degrees F for approximately 45 minutes. After 30 minutes, baste the top of the bread with butter, and also again after it has finished baking.

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Nutritional data has not been calculated yet.

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Registered Member at
Member since:
Nov 1, 2003

REVIEW: 5 star recipe rating
This is a great bread. If you water is too warm, it may take longer for the bread to rise...never will. Also, my dough stays sticky, never actually pulls away from bowl to clean sides. I LOVE this bread. I bake it in a bundt pan and serve with a ramikin of whipped butter in the center. MAKES a GREAT hostess gift.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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