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Sally Lunn Bread

3/4 cup (plus) milk
1/2 cup (short) melted shortening
3 1/4 cups flour
3/4 cup sugar
1/2 tsp salt
1/4 oz. active dry yeast
4 tbs warm water
1 egg

Heat milk and 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 warm 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 1/2 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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