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Tea Party Winners: Carla Gade's winner is Becky Dempsey, Andrea Boeshaar's winner Caryl Kane, Gina Welborn's winner Jasmine A., Carrie Fancett Pagels' winners book copy -- Lynda Edwards, teacup and saucer -- Wendy Shoults

Friday, March 11, 2016

Sally Lunn Bread

Sally Lunn Bread

I first tasted Sally Lunn bread when I visited Colonial Williamsburg in 1976 and I’ve enjoyed
Raleigh Tavern
it numerous times since then. It can be purchased at the Raleigh Tavern Bake Shop on Duke
of Gloucester Street.

Sally Lunn bread was often times the bread of choice in Colonial times. It is an egg-rich, yeast-risen bread that has a varied history.



Our British cousins claim that this spongy bread originated in 1780. The Sally Lunn Eating House

Sally Lunn Eating House
To find out more about this charming tea-house see: http://www.sallylunns.co.uk/

That may be the British assertion; however, there is no evidence to substantiate this claim.

The American version of a Sally Lunn recipe seems to predate it by virtue of a circa 1770 recipe penned by the granddaughter of Virginia’s Governor Spotswood.


Many years ago, I purchased the Williamsburg Cookbook which has many of the popular recipes of Colonial Williamsburg served in their taverns including a great one for Sally Lunn Bread. I use a Bundt pan.


Sally Lunn Bread    

1 c. milk
½ c. vegetable shortening
4 c. flour, divided
1/3 c. sugar
2 tsp. salt
2 packages active dry yeast (2 ½ tsp. each package)
3 large eggs

In a small saucepan, combine the milk, shortening and ¼ c. water. Warm over medium-low heat until a thermometer reads 120 degrees F. (The shortening does not need to melt)

In a large bowl, blend 1 1/3 c. flour with the sugar, salt and yeast. Blend the warm liquids into the flour mixture. 

Beat with an electric mixer at medium speed for 2 minutes. Add the remaining flour and eggs. Mix well. The batter will be thick but not stiff. 

Cover and let the dough rise in a warm, draft-free spot until doubled in bulk, about 75 minutes.

Grease a 10" tube pan, bundt pan. Beat the dough down with a spatula or an electric mixer on low speed. Turn into prepared pan, cover, and let rise in a warm spot until almost doubled in bulk, about 30 minutes. 

Preheat oven to 350.
Bake bread for 40-50 minutes, or until golden brown. Run a knife around the center and outer edges of the bread. Turn out onto a wire rack to cool.

Sally Lunn is best served warm with butter, preserves, or clotted cream. I have also use it to make French toast with lots of cinnamon, my homage to the French Huguenot refugee.



Enjoy.

11 comments:

  1. Janet, enjoyed your post. The Sally Lunn bread sounds very good. I may have to try it myself. The only thing about homemade breads, I tend to eat far too much...I don't otherwise eat a lot of bread. I went to Amazon and ordered the Williamsburg Cookbook.
    I went to the Tea House site and enjoyed the walk through history.

    Blessings,Tina

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    Replies
    1. Thanks Mrs. Tina. It is good, and also makes good french toast.

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  2. Thanks, Janet! I've always heard it was an American bread so I'm a tad surprised by the British assertion that it was invented by them! Thanks for your recipe. I have one that results in a sweeter bread than that served in CW. Blessings!

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    Replies
    1. Thank you, Carrie. So next come my Irish soda bread, something I make often.

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  3. Sounds wonderful, Janet! Yum!! I agree with Mrs. Tina--I just eat way too much of homemade breads. Very bad for my waistline. lol!

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    Replies
    1. You're right, Joan. But I love fresh bread without the preservatives. I make sourdough English muffins and Irish soda bread often.

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  4. Interesting! A New Zealand Sally Lunn is quite different - a round white bread with a little fruit in it, with the distinguishing featuring being the white coconut on top.

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    Replies
    1. Thanks for stopping by, Iola. New Zealand Sally Lunn sound yummy, too.

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  5. The recipe sounds good! Yes, homemade anything, we eat too much, but once in a while we all have to indulge just a bit!

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  6. Yum - I've never had Sally Lunn Bread, but I will definitely make this! My mother always made french toast with any and all bread goods she had in the house, so in keeping with her tradition, I will also try the Sally Lunn as french toast! Thank you for the recipe!

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