Sally Lunn bread is one of my family’s favorite breads. This crumbly, sweet bread is delicious with a light spread of softened butter with your supper or right by itself.
Whenever I taste Sally Lunn bread, one bite takes me back to visits to Virginia’s Colonial Williamsburg and it’s marvelous taverns, gardens, and homes. Thankfully, this Sally Lunn recipe is fairly simple to make at home. With basic ingredients and a little bit of time, I can create a bread that has has been enjoyed for centuries.
Here’s how I make it.
Here are the cast of characters – milk, shortening, flour, sugar, salt, dry yeast, and eggs.
Heat milk, water, and shortening over low heat until it reaches 120º Fahrenheit.
Whisk together 1 1/2 cups of flour, sugar, salt and yeast in a large bowl.
Pour warm liquid ingredients into bowl of dry ingredients. Beat all together until well combined.
Add in remainder of the flour and eggs.
Mix until well combined and dough pulls away from sides of the bowl.
Cover loosely with a clean cloth and place in a warm, draft-free area.
Allow to rise until the dough nearly doubles in bulk, about 1 hour.
Pour dough into buttered tube or Bundt pan. Press down with rubber scraper or wooden spoon, cover and let rise again – about 30 minutes.
Bake for about 40 minutes at 350º Fahrenheit. Remove from pan and allow to cool. Slice and serve with softened butter.