It’s believed by some that the name Sally Lunn comes from the French soleil et lune, meaning “sun and moon.” Others believe that Sally Lunn was a baker who lived in England and made these breads for sale. Whichever story is true, Sally Lunn bread is a delicious, buttery bread that is traditionally made in a round shape. This recipe gives the bread its shape by baking it in a 9-inch tube pan. Sally Lunn tube bread also has a 3 hour rising time to help develop its buttery flavor.
Yield: 1 round loaf
Prep Time: 4 hours, 15 minutes
Cook Time: 45 minutes
Ingredients:
- 4 eggs, lightly beaten
- 1 cup milk, room temperature
- 1/4 cup soft butter
- 1 tsp salt
- 1/2 cup sugar
- 1 cup warm water
- 2-1/4 tsp active dry yeast (1/4 oz. pkg)
- 5 cups bread flour
Preparation:
- In large bowl, mix together eggs, milk, butter, salt, and sugar. Add warm water and yeast. Stir until yeast is dissolved. Mix in 4 cups flour. Cover batter with clean kitchen cloth and let set in warm place for 1 hour.
- Stir down dough and mix in remaining cup of flour. Grease 9-inch tube pan and scrape batter evenly into tube pan. Cover tube pan and let dough rise in warm place for 3 hours or until doubled.
- Bake at 350 degrees F for 45 minutes or until bread is brown on top and sounds hollow when tapped on. Serve bread with butter while it is still warm.
