Georgia Sally Lunn

Sally Lunn is a classic Southern bread that dates back to colonial times, and this Georgia version skips the yeast for a quick-bread approach that’s on the table in under an hour. Cake flour gives it a tender, almost cakey crumb that’s lighter than a biscuit but sturdier than cornbread.

Cream the shortening and sugar together until fluffy, then alternate adding the egg-milk mixture with the sifted dry ingredients. This alternating method keeps the batter smooth and prevents the cake flour from getting overworked and tough.

The high oven temperature bakes the bread fast, giving it a golden crust on top while the inside stays soft and slightly sweet. Cut it into two-inch squares straight from the pan and serve hot with butter melting into each piece.

This is the kind of Southern table bread that goes with everything, from fried chicken to a bowl of soup, and it’s best eaten the day it’s made while it’s still warm and tender.

Kitchen Tips

• Sift the cake flour before measuring for the lightest texture
• Cream the shortening and sugar thoroughly so the bread rises well
• Use a shallow pan so the bread bakes through evenly at the high temperature
• Serve immediately while hot with plenty of soft butter

Variations

• Use butter instead of shortening for a richer, more flavorful bread
• Add a teaspoon of vanilla extract to the batter for a subtle sweetness
• Bake in a muffin tin for individual Sally Lunn rolls