Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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 cakelike bread in her tiny bakery for her prominent patrons' tea parties. Growing up, my mother always served this with Salmagundi salad. We always enjoyed it!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.
  2. Grease a 10-inch tube cake pan or bundt pan.
  3. Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees.
  4. The shortening does not need to melt.
  5. Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.
  6. Blend the warm liquids into the flour mixture.
  7. Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
  8. Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
  9. Add the remaining flour and mix well.
  10. THe batter will be thick but not stiff.
  11. Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes.
  12. Bake for 40-50 minutes at 350.
  13. Run a knife around the center and outer edges of the bread and turn onto a plate to cool.

Reviews

(2)
Most Helpful

This is the exact recipe that I found from the King's Arms Tavern recipe site (Williamsburg, VA). We were there this past summer and enjoyed this bread as well as the cream of peanut soup. I made the bread in a bundt pan. Yummy! P.S. The cream of peanut soup recipe is on recipezaar if I am not mistaken. Enjoy!

The Mad Slovak September 27, 2007

This bread is perfect for your afternoon tea or hot chocolate depending upon which you prefer. It's definitely cakelike and the crust reminds me of scones. You would have to toast it in the oven or a skillet but it would be good that way too.

Mysterygirl November 12, 2003

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