Sally Lunn is a classic 18th Century bread.
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.
If the bread is not served immediately, it freezes beautifully wrapped in foil. Remove from freezer 1 hour before serving; heat in 350 degrees F oven for 20 to 30 minutes in the foil.
- 1 package dry yeast
- 1/4 cup lukewarm water
- 1 teaspoon granulated sugar
- 6 tablespoons butter
- 6 tablespoons shortening
- 1 cup milk
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons salt
- 4 eggs
- Melted butter
- 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