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.
