- Cooking Time: 25 to 35
- Preparation Time:
- 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
- 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).
- 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.
- 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.
- Beat well again. It surprised me that it had turned from very batter like to very bread dough like while it raised.
- 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.
- Let rise until pan is almost full.
- Bake at 375 degree for 25-35 minutes.
- Cool in pan 5-10 minutes; turn out on wire rack to finish cooling.
NotesA 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.