Sally Lunn is a traditional bread from the American South.  It is an enriched bread similar to brioche and is baked in a circular pan with a hole in the center.  I baked it in an angel food cake pan.  This version is adapted from The New York Times Heritage Cookbook by Jean Hewitt.  This will take about 4 hours to make.

2 tsp. yeast

¼ cup lukewarm water

1 cup milk, scalded

½ cup (1 stick) salted butter

¼ cup sugar, plus 1 tsp.

3 eggs, beaten

17.3 oz. (4 cups) all-purpose flour

1 tsp. salt

Cooking spray to grease the tin

Scald the milk in a small saucepan.  Add the butter and ¼ cup of sugar and mix.  Let cool to lukewarm.

In a small bowl, mix together the lukewarm water, yeast, and 1 tsp. of sugar.  Let the yeast proof for 5 minutes.

In a medium container, mix together the flour and salt.

In the bowl of a stand mixer put the lukewarm milk mixture, the proofed yeast, and the beaten eggs.  Whisk together.  Add the flour and salt and mix with the paddle blade until a smooth dough is formed.  Cover the bowl and allow the dough to rise until doubled, about an hour.

Preheat the oven to 325 degrees.

Grease thoroughly an angle food cake pan or similar tube pan.  Deflate the dough from the mixing bowl and add it evenly to the baking pan.  Cover and allow to rise on the counter until doubled, about 45 minutes.

Bake for 45 minutes until golden on the top and hollow sounding.  Cool on a wire rack before cutting.  Recommended temperature for eating is warm.