The origins of the Sally Lunn are shrouded in myth - one theory is that it is
an anglicisation of "Sol et lune" (French for "sun and moon"), representing the
golden crust and white base/interior. The Sally Lunn Eating House claims that the
recipe was brought to Bath in the 1680s by a Huguenot refugee called Solange Luyon,
who became known as Sally Lunn, but there is no evidence to support this theory.
1 package dry yeast
1/4 cup lukewarm water
1 teaspoon granulated sugar
6 tablespoons butter
6 tablespoons shortening
1 cup milk
4 cups flour
1/3 cup granulated sugar
2 teaspoons salt
Dissolve yeast in warm water; add sugar and set aside.
Warm butter, shortening and milk until all is melted; then let stand until lukewarm
(105 to 110 degrees F).
Sift together flour, sugar, salt.
Beat eggs thoroughly and combine with milk and yeast mixtures. Beat well. Add
flour and beat well.
Set bowl in pan of hot water to rise. Leave a wooden spoon in the batter and
cover all with towel. Every 20 minutes beat dough down; then put back into pan of
hot water, cover with towel and let rise again. It will rise after every beating.
Do this at least 3 hours (the wonderful texture is achieved by this beating).
After last beating, put dough in well-greased Bundt or other tube pan, cover
with towel and let rise again (about 1 1/2 hours).
Bake at 325 degrees F for 45 to 60 minutes. Baste with melted butter during the
last 10 minutes of baking.
Yield: 15 servings
If not served immediately, it freezes beautifully wrapped in foil. Remove from
freezer 1 hour before serving; heat in 350 degree F oven for 20 to 30 minutes in