Sally Lunn Bread

Colonial Williamsburg is one of my favorite places on the planet.  The history of our country intrigues me.  Colonial Williamsburg teaches in such a way that makes you feel you’ve been transported to an actual colonial town.  It is a wonderful reminder of what a blessing it is to be an American citizen.

My first taste of Sally Lunn bread was at a Colonial Williamsburg eating establishment.  I feel in love with the name of the bread, the history and the taste. It’s a little sweet and very buttery. The origin of the name of this bread is debated.  Some think it was named after a young girl who walked the streets of Bath, England in the 18th century ” crying”  the sweet yeast bread.  Some believe she was the daughter of a pastry chef in Bath.  Yet, others believe she never existed.   Nonetheless, this is a recipe that is many, many generations old.  It’s uniqueness  makes it perfect for a special occasion.  It sits between my Glazed Ham and Deviled Eggs at Easter.

I hope you all experience Colonial Williamsburg and Sally Lunn bread.  Just once, at least.

Y’all come see us!

Sally Lunn Bread

 from The Colonial Williamsburg Cookbook

preheat oven to 350 degrees

1 cup milk

1/2 cup shortening

4 cups sifted all-purpose flour

1/3 cup sugar

2 teaspoons salt

2 packages dry active yeast

3 eggs

Grease a 10-inch cake pan.  Heat milk, shortening and 1/4 cup water until very warm – about 120 degrees F.  The shortening doesn’t need to melt.  Blend 1 1/3 cups flour with the sugar, salt and dry yeast in large mixing bowl.  Blend the warm liquids into the flour mixture.  Beat at medium speed for about 2 minutes, occasionally scraping the sides of the bowl.  Gradually add 2/3  cups of the remaining flour and the eggs and beat at high speed for 2 minutes.  Add remaining flour and mix well.  The batter wil be thick but not stiff.  Cover and let rise in a warm, draft free place until it doubles in bulk – a little over an hour.  Beat dough down with a spatula and turn into prepared pan.  Cover and let rise, again, until increased in bulk by 1/3 to 1/2 – about 30 minutes.

Bake in a 350 degree preheated oven for 40 to 50 minutes.  Run a knife along the center and outer edges of the bread and turn onto a plate to cool.

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4.16 from 13 votes

Sally Lunn Bread

Author: Jackie Garvin

Ingredients

• from The Colonial Williamsburg Cookbook
• preheat oven to 350 degrees
• sally lunn bread
• 1 cup milk
• 1/2 cup shortening
• 4 cups sifted all-purpose flour
• 1/3 cup sugar
• 2 teaspoons salt
• 2 packages dry active yeast
• 3 eggs

Instructions

• Grease a 10-inch cake pan. Heat milk, shortening and 1/4 cup water until very warm – aobut 120 degrees F. The shortening doesn’t need to melt. Blend 1 1/3 cups flour with the sugar, salt and dry yeast in large mixing bowl. Blend the warm liquids into the flour mixture. Beat at medium speed for about 2 minutes, occasionally scraping the sides of the bowl. Gradually add 2/3 cups of the remaining flour and the eggs and beat at high speed for 2 minutes. Add remaining flour and mix well. The batter wil be thick but not stiff. Cover and let rise in a warm, draft free place until it doubles in bulk – a little over an hour. Beat dough down with a spatula and turn into prepared pan. Cover and let rise, again, until increased in bulk by 1/3 to 1/2 – about 30 minutes.
• Bake in a 350 degree preheated oven for 40 to 50 minutes. Run a knife along the center and outer edges of the bread and turn onto a plate to cool.

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