*Sally Lunn - Williamsburg
A classic British bread with a moist, tender crumb and a slightly sweet flavor, perfect for breakfast or teatime, enjoyed by all ages and served warm or toasted.
Ingredients
Instructions
- Grease a 10-inch tube cake pan or a Bundt pan.
- Heat the milk, shortening, and 1/4 cup water until very warm, about 120°F. Shortening does not need to melt.
- Blend 1 1/3 cups of flour, the sugar, salt, and dry yeast in a large mixing bowl.
- Blend warm liquids into the flour mixture.
- Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
- Gradually add 2/3 cup of the remaining flour and the eggs; beat at high speed for 2 minutes.
- Add the remaining flour and mix well.
- Allow the batter to rise until doubled in size, then bake in the prepared pan.
Tips & Substitutions
For a lighter texture, ensure your milk mixture is warm but not too hot, as high temperatures can kill the yeast. If you don't have shortening, you can use unsalted butter instead for a richer flavor. Additionally, using bread flour instead of all-purpose flour may yield a chewier texture. Consider adding spices or herbs to customize the flavor, similar to what you might find in Curried Moroccan Muffins.
Serving Suggestions
Sally Lunn is delightful served warm, spread with butter or jam. It pairs beautifully with a cup of tea or coffee for breakfast or as an afternoon snack. You can also serve it alongside savory dishes, such as Creamed Parsnips or a hearty soup, to balance the meal. For special occasions, it makes a lovely Centerpiece For Table.
Storage & Reheating
Store leftover Sally Lunn in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in a toaster oven or microwave for a few seconds, ensuring it remains moist and fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of *Sally Lunn - Williamsburg contains roughly 1112 calories, with 9g protein, 47g carbohydrates, and 102g fat. It is a good source of protein (17% of the Daily Value), iron (17% of the Daily Value), and vitamin C (17% of the Daily Value). Note that it is relatively high in sodium, at 856mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Sally Lunn ahead of time?
Yes, you can prepare the batter and let it rise, then refrigerate it overnight. The next day, allow it to come to room temperature before baking. This can enhance the flavor, making it a great option for brunch gatherings.
What can I use instead of active dry yeast?
You can substitute with instant yeast, using the same amount. Just mix it directly into the dry ingredients without needing to proof it in warm water. This can save time and simplify the process.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size, which usually takes about 1 to 2 hours, depending on room temperature. A quick test is to gently press your finger into the dough; if the indentation remains, it’s ready to bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).