Traditional Sally Lunn
PREP TIME: 3 1/2 hours
MAKES: 1 loaf

Fortunately, to get them through the dreadful first days of soldiering, most mothers and girlfriends sent their boys off to war with hampers and boxes packed with home-baked goodies that, alas, lasted not nearly long enough as the recruits shared them with their messmates.
This light, sweet bread was named for the 18th-century English woman who first made it. Many recipes, or "receipts" as they were known, were reminiscent of cooking styles brought from the Old World.


  • 1 cup milk
  • 2 tbsps shortening
  • 1/2 oz active dry yeast
  • 3 cups flour
  • 1/2 tsp salt
  • 1 egg
  • 1 tbsp sugar

Heat the milk and shortening to scalding point and then allow to cool. Pour the milk into a bowl, add the remaining ingredients and mix until smooth. Cover the bowl and leave in a warm place to rise for about 1-1 1/2 hours. Knock down the dough and put in a greased pan and allow to rise for a further hour. Bake in a moderately hot oven (375° F) for about 45 minutes.

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