SOUTHERN SALLY LUNN

The Sally Lunn is a fluffy, porous, sponge-cake-like yeast bread that was a favorite in Sally's home town of Bath, England.

1 cup milk
3/4 cup butter or margarine
1/4 tsp. sugar
1/2 cup warm water
2 pkgs. instant dry yeast
4 cups sifted flour
1/4 cup sugar
1 tsp. salt
2 eggs
1/2 tsp. vanilla or lemon extract

Scald mild with butter or margarine. Cool. Add 1/4 tsp. sugar to warm water.

Dissolve yeast in warm sugar-water. Place milk, yeast, and dry ingredients in large bowl; add eggs and extract; beat well. The mixture is thick and must be pushed down with a rubber spatula. Let rise in bowl until doubled in bulk.

Beat well. Place in greased 12-Cup Bundt Pan. Let rise until pan is almost full.

Bake at 375 degree for 25-35 minutes. Cool in pan 5-10 minutes; turn out on wire rack to complete cooling.

Source Nordic Ware