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Hope ya'll had a wonderful Thanksgiving. I spent the day with my parents, my sister and her family, DH, and Jack. We cooked the usual: turkey, stuffing, mashed potatoes and gravy, green bean casserole, sweet potatoes, deviled eggs, cranberry sauce, brussels sprouts with chestnuts in maple butter. While dining we each declared our must-have food for Thanksgiving, the food without which Thanksgiving wouldn't be Thanksgiving. Mine is Sally Lunn bread. Above is a picture of the Last Slice, along with the pan we baked it in and a cup of coffee.

The table ware is Frankoma pottery. Mom bought a hodge-podge set at a garage sale and gave it to me when I moved into my first apartment. I've added to it here and there over the years. We've used it as our only dishes ever since then, except for a three year stint when DH's parents gave us eight multi-colored Pfaltzgraf settings that we used for awhile. We're back to the Frankoma and I'm always looking for new pieces but won't pay collector's prices for them.

Mom usually bakes the Sally Lunn bread in a bundt pan. I don't have a bundt pan, but I got this flashy little pan at our first garage sale. We invited friends (aparment dwellers) to bring some things, this pan among them. I admired it so long and so hard that they gave it to me. It made a pretty Sally Lunn loaf.

And here's the recipe for Sally Lunn, from the Virginia Hospitality cookbook. It's a lightly sweet bread, with a cakelike crumb. Delicious!

1 package dry yeast
1/4 cup warm water
2 tbsp soft butter
1/2 c sugar
2 eggs
1 tsp salt
3-1/2 c flour
1 c warm milk

Soften yeast in warm water. In a mixing bowl, cream butter and sugar. Beat in eggs and salt, stir in 1-1/2 c flour and beat vigorously. Stir in milk and softened yeast; mix well. Add remaining flour and beat vigorously. Cover, let rise in warm place until doubled (about 1 hour). Stir down batter and spoon evenly into greased tube or bundt pan. Cover and let rise again until doubled (30-45 mintues). Bake in preheated 325 oven for 10 minutes, increase temperature to 375 and continue baking for 20 minutes more. Remove from pan.
"Early Virginia settlers brought this recipe with them from England! It is legendarily attributed to the English girl who sold bread on the streets calling 'Sol et Lune,' from the French for sun and moon, because the tops of the buns were golden and the bottoms white. In the colonies, it became 'Sally Lunn,' a bread baked in a turk's head mold rather than buns."


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