> From: Sloganrcb@cs.com
> Subject: Sally Lunn?
> Date: Wed, 26 Dec 2001 14:26:23 EST
>
>
> Will someone please send me the Sally Lunn recipe?
Here are four recipes that were posted here a couple years ago.
Melinda
_____________________________________________________
Melinda Pua-Mai-'I-Mai Young melinda@hawaii.rr.com
* * * * *
Sally Lunn (1)
"This is an old, old recipe for Sally Lunn. I like to bake it in a large
tube pan and invert it. It makes a beautiful standing loaf that, when
fresh, should be torn apart with forks rather than cutting, to retain its
lightness. Or, after cooling, it can be sliced and toasted. If you have
some left, I recommend that you freeze it and use it sliced and toasted."
(James Beard)
1 packages active dry yeast
1/3 cup sugar
1/2 cup warm water (100-115F, approximately)
1/2 cup lukewarm milk
1 stick butter, melted in the milk
1 tsp salt
3 eggs
3 1/2 to 4 cups unbleached all-purpose flour
MIXING: Combine the yeast, sugar, and warm water in a mixing bowl, and
allow to proof. Add the milk, butter, and salt, and stir well to
combine. Add the eggs and incorporate them well with a wooden spoon. Then
add the flour in small amounts, and beat well with a wooden spoon after
each addition. Make a stiff but workable batter, using up to four cups of
flour if necessary.
FIRSTRISE: Cover the bowl, and let the batter rise slowly in a rather cool
spot until doubled in bulk. Beat it down with a wooden spoon for about 1
minutes. Scrape into a well-buttered 9 or 10 inch tube pan.
SECOND RISE: Let the batter rise?this time to the very top of the pan.
BAKING: Bake in a preheated 375F oven 45 to 50 minutes or until the bread is
dark and golden on top [and internal temperature reaches 190F on and
instant-read thermometer, jtr]. Turn out on a rack to cool, or serve warm,
if you prefer, with sweet butter.
YIELD: 1 ring loaf
SOURCE: From: "Batter Breads," Page 152, Beard on Bread, 1987
* * * * *
Sally Lunn (2)
1 qt flour (5 cups in humid weather)
3 large or 4 small eggs, separated
1/2 cup shortening and 1/2 cup butter (mixed and melted but NOT BUBBLY)
1 cup tepid milk
3 Tbsp sugar
2 tsp salt
1 package yeast, (or scant 1 Tbsp) dissolved in 1/2 cup lukewarm water
METHOD: Preheat oven to 325F during SECOND RISE
Beat eggs separately. Place egg yolks into large mixing bowl or Electric
Mixer. Beat egg whites in a small bowl until stiff but not dry. In another
mixing bowl add sugar and salt to flour. Set aside.
MIXING, BEATING AND FIRST RISE: Melt shortening and butter together, cool
slightly, and pour into egg yolks. Add warm milk, yeast, flour mixture and
stiffly beaten egg whites. Beat thoroughly, brush with melted butter, cover
with wax paper and towel; set aside in warm place until it rises to double
in size. About 3 hours.
SECOND BEATING AND SECOND RISE: Beat by hand about 5 minutes. (Don't
cheat). (If using Electric Mixer, use paddle and beat about 3 minutes on
speed TWO). Pour into greased funnel cake pan and, cover with greased wax
paper and a clean towel; let rise again (1 1/2 to 2 hours).
Bake in moderate oven about 45 minutes.. Start oven at 325F. When half
done (22 minutes) INCREASE to 375F.
Serve with lots of butter.
NOTES:
This dough is really a batter, too thin to knead. Nonetheless, it should be
much thicker than cake batter. If more than 4 cups flour is required, add
another cup slowly after all other ingredients have been
incorporated. Blend well. I have found, after years of preparing this
bread by hand, that my KitchenAid works just fine, just shorten the SECOND
BEATING time to about 3 minutes.
SOURCE: Mrs Charles Lambeth, from: Old North State Cook Book, Charlotte,
NC, and contributed to The Southern Cook Book, 1951, by Marion
Brown. Inspired by Mary Jones Thompson of Christiansburg, VA
* * * * *
Sally Lunn (bread machine recipe from Williams Sonoma)
A veryrich, European tasting bread. The eggs give it lots of terrific
taste and color. Tradition says that a young Englishwoman, Sally Lunn,
sold this bread on the streets of Bath. Most bread cookbooks contain a
version of this, which attests to its wonderful flavor. This is one of
those breads which will never last to see leftovers. Note that this is a
very high rising loaf. Use less yeast than normal and do not decrease salt
amount. (Williams-Sonoma)
Ingredients Small Medium Large
milk 2 Tbs 2 1/2 Tbs 1/4 cup
water 1/4 cup 1/3 cup 1/2 cup
butter 3 1/2 Tbs 4 1/2 Tbs 7 Tbs
eggs 1 1/2 2 3
salt 3/4 tsp 1 tsp 1 1/2 tsp
sugar 2 Tbs 2 1/2 Tbs 1/4 cup
bread flour 1 1/2 cups 2 cups 3 cups
yeast 1/2 tsp 3/4 tsp 2 tsp (or 1 pkg)
* * * * *
* Exported from MasterCook *
Sally Lunn Bread
Recipe By : Great Bread Machine Recipes
Serving Size : 14 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Teaspoon Bread Machine Yeast
4 Tablespoons Sugar
3 Cups Bread Flour
1 Teaspoon Salt
5 Ounces Warm Milk
2 Eggs
5 1/2 Tablespoons Butter
1/2 Cup Warm Water
Makes 1 1/2 pound loaf:
Add ingredients as your bread machine instructs.
This is a rich variation on the white-bread theme with egg and extra
sugar. It makes a rich sandwich bread and is excellent for toast.