This rich, slightly sweet yeast bread was
brought to the Colonies from England and subsequently became
a favorite in the South. There are several tales as to its origin,
the most popular being that Sally Lunn, an 18th-century woman
from Bath, England, created this delicate cake-like bread in
her tiny bakery for her prominent patrons' tea parties. Those
original Sally Lunns were baked as large buns, split horizontally
and slathered with thick clotted cream.*
Sally Lunn Bread
- 1 cup milk
- 1 (0.25-ounce) package active dry yeast
( or 2 1/4 teaspoons)
- 1/2 cup butter or margarine, softened
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 4 cups all-purpose flour
- Heat milk in a saucepan over low heat
until hot. Cool to 105* to 115*F (40* to 45*C). Dissolve yeast
in warm milk; let stand 5 minutes.
- Beat butter at medium speed of an electric
mixer until fluffy; gradually add sugar and salt, beating well.
Add eggs and beat well. Add flour alternately with milk/yeast
mixture, beginning and ending with flour, mixing well after each
addition.
- Cover and let rise in a warm place, free
from drafts, for 1 hour or until doubled in size.
- Beat at medium speed until smooth. Cover
and let rise an additional 45 minutes or until doubled in size.
- Spoon batter into a lightly greased and
floured 9-inch tube pan.
- Bake at 350*F (175*C) for 35 to 40 minutes
or until golden. Remove from pan and cool on a wire rack.
Makes 12 servings.
* Based
on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
© Copyright Barron's Educational Services, Inc. 1995.
