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.
- 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
- 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
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