Virginia - State flower: American Dogwood

1. Crab Loaf
2. Williamsburg in Old-Fashioned Turkey Soup
3. Fried Corn, Virginia Style
4. Sally Lunn Bread
5. Petticoat Tails

Sally Lunn Bread - Yield: 1 Loaf

1 pack active dry yeast
¼ cup warm, not hot, water
1/3 cup warm milk
3 Tbsp shortening
1-½ Tbsp sugar
2 eggs
1-½ cups sifted flour
1-¼ tsp salt

Dissolve yeast in warm water add warm milk and set aside. Cream the shortening and sugar. Add eggs and mix well. Sift flour and salt and add to shortening mixture alternately with the yeast mixture. Knead lightly, place in a greased bowl, and let rise in a warm place until doubled in bulk. Punch down, knead lightly again and put into a well-greased Sally Lunn mold (A 9" angel food cake pan or a 10" ring mold may be used if you haven't a Sally Lunn mold.) Let rise again for about one hour. Bake at 300º for 1 hour.

NOTE: According to my Food Lover's Companion "this rich, slightly sweet yeast bread was brought to the Colonies from England and subsequently became a favorite in the South. There are several tales as to its origin, the most popular being that Sally Lunn, an 18th century woman from Bath, England, created this delicate cake-like bread in her tiny bakery for her prominent patrons; tea parties. Those original Sally Lunns were baked as large buns, split horizontally and slathered with thick clotted cream."

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