Sally Lunn
INGREDIENTS
  • Cooking Time: 25 to 35
  • 1 cup milk
  • 3/4 cup butter or margarine.
  • 1/4 tsp. sugar
  • 1/2 cup warm water
  • 2 pkgs. instant dry yeast
  • 4 cups sifted flour
  • 1/4 cups sugar
  • 1 tsp. salt
  • 2 eggs
  • 1/2 tsp. vanilla or lemon extract
DIRECTIONS
  1. Scald mild and pour into bowl of stand mixer. Add butter and sugar, stir while butter melts and helps to cool milk a bit (I hate to wait).
  2. In the meantime add 1/4 tsp. sugar to warm water and use to bloom yeast. When milk is just warm, add eggs and extract and beat well.
  3. Slowly add the flour. The mixture is thick and should be pushed down with a rubber spatula. Let rise in mixer bowl until doubled in bulk.
  4. Beat well again. It surprised me that it had turned from very batter like to very bread dough like while it raised.
  5. Place in greased 12-Cup Bundt Pan. I tried spooning it in but I think probably lightly kneading it and laying it in would make it more even.
  6. Let rise until pan is almost full.
  7. Bake at 375 degree for 25-35 minutes.
  8. Cool in pan 5-10 minutes; turn out on wire rack to finish cooling.
RECIPE BACKSTORY
A Sally Lunn is described as a light, porous, sponge-cake-like yeast bread. According to Wikipedia, "There are those who say that Sally was the daughter of a pastry cook in Bath, England. Because the bun is similar to a French brioche, others say she must have been a French Huguenot woman who baked them. Then they say that no French lady would be named Lunn or called Sally. Others say there was no one named Sally at all; the words are a corruption of "sol et lune," the French words for sun and moon that may have been used to describe the round shape of the buns, or perhaps a French word like "solimeme" for a type of brioche." The version I have is baked in a bundt pan.