Sally
Lunn Bread
I first tasted Sally Lunn bread when I visited Colonial Williamsburg in 1976 and I’ve enjoyed
it numerous times since then. It can be purchased at the Raleigh Tavern Bake Shop on Duke
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| Raleigh Tavern |
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
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| 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.
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.
ReplyDeleteI went to the Tea House site and enjoyed the walk through history.
Blessings,Tina
Thanks Mrs. Tina. It is good, and also makes good french toast.
DeleteThanks, 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!
ReplyDeleteThank you, Carrie. So next come my Irish soda bread, something I make often.
DeleteSounds wonderful, Janet! Yum!! I agree with Mrs. Tina--I just eat way too much of homemade breads. Very bad for my waistline. lol!
ReplyDeleteYou're right, Joan. But I love fresh bread without the preservatives. I make sourdough English muffins and Irish soda bread often.
DeleteInteresting! 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.
ReplyDeleteThanks for stopping by, Iola. New Zealand Sally Lunn sound yummy, too.
DeleteThe recipe sounds good! Yes, homemade anything, we eat too much, but once in a while we all have to indulge just a bit!
ReplyDeleteAbsolutely.
DeleteYum - 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!
ReplyDeleteIts delicious but time consuming.
ReplyDeleteMy first ever having this was colonial williamsburg, vs @ a restaurant called kings arm....😋