With a Grateful Prayer and a Thankful Heart: Sally Lunn Batter Bread

Thursday, March 21, 2013

Sally Lunn Batter Bread

Instead of dinner rolls I served this unusual bread last night.
Unusual in appearance and texture and it comes with a bit of history. 
I have made it in the past but was now curious as to the origin.


Who was Sally Lunn?
Well, that’s hard to say. She might have been a real woman, a French-born pastry cook named Solange Luyon who fled to England as a refugee in the late 17th-century. A modern-day bakery and museum called Sally Lunn’s still stands on the site in Bath where she is said to have baked and sold a distinctive type of bun:
Legend has it that from her home in France, where the Protestant Huguenots were being cruelly persecuted, came young Sally Lunn to find employment with a baker who rented premises in Lilliput Alley. She sold his wares in the street, but when her skill at baking Brioche was discovered she no doubt spent for more time in the bakery itself. Sally Lunn’s Buns were a tremendous success; others tried hard to copy them, but her skill with the rich, soft and delicate dough inspired customers specifically to request the Sally Lunn.
But other stories abound. A 19th-century British book says the buns in question were invented by a French refugee named Madame de Narbonne, who established a bakery in Chelsea, England sometime around 1800. She specialized in “a particular type of tea cake” which became quite popular in local households, and Sally Lunn was the name of the Scotch maidservant who delivered it.
Or perhaps there was no Sally Lunn, and the baked buns got their name from their appearance, round and contrasting (the bottom side being dark from baking), like the sun and the moon: Soleil et lune, in French, transformed by cockney British accents into something more like “Solly Lun.”
Sally Lunn Batter Bread

PRINT RECIPE
Yield: 12-16 Servings

Ingredients
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoon salt
3 eggs
5-1/2 to 6 cups all-purpose flour

HONEY BUTTER:
1/2 cup butter, softened
1/2 cup honey

Directions
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

Combine the honey butter ingredients until smooth. Serve with bread. Yield: 12-16 servings.

NOTE: Since the bread has very little sugar, the honey butter is wonderful spread on a slice. Toasted with butter and jam would be lovely for breakfast or afternoon snack with tea.
Linking to Pinworthy Projects @Just Us Four, Seasonal Sundays @The Tablescaper
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21 comments:

Maple Lane said...

Interesting and looks so delicious, especially since I have not yet eaten breakfast! Beautiful photo, too!

Sangeetha said...

Looks so wholesome and yummy. Love those flowers in the eggshell cups. :)

Barbara F. said...

Oh my this looks so good, like a bundt cake. Nice for Easter dinner. xo

Brandi said...

Lorraine, this looks so good. I bet it was even better with a little honey butter!

Thistle Cove Farm said...

I surely hope my printer is working 'cause I want to make this today or tomorrow; it looks fabulous! Many thanks for the history lesson AND the recipe.

NanaDiana said...

I made this once or twice years ago. It might be fun to try it again. Thanks for the history lesson along with the recipe- xo Diana

Winnie said...

As I love working with yeast (I specialize in baking challahs) - I'm definitely going to try this recipe.
It looks and sounds wonderful!

Beth said...

All of those stories sound plausible. And the bread looks delicious!

Beansieleigh said...

Very interesting, and yet mysterious!.. But it looks delicious, and I'm always up for trying a new recipe! Thank you, Lorraine, for sharing it! ~tina

Ann said...

an interesting and mysterious history. It reminds me of an angel food cake from the outside

Gypsy Heart said...

Very interesting background. It looks so much like a pound cake doesn't it? Your photos are beautiful! Thanks for sharing the story and the recipe. I think I'd love to try it!

xo
Pat

Gypsy Heart said...
This comment has been removed by the author.
Gloria Baker said...

look absolutely delicious!!
Love the pictures!

Pondside said...

I like the look of the loaf - and it sounds delicious.

SarahGeorge said...

Love the bread.. sounds so delicious..! I want to go with the first story:-) Awesome Photos as always..:-)

Sue said...

Very interesting stories, Lorraine, I like the first one best. The Sally Lunn that you made looks almost to pretty to eat, after seeing how moist it looks, I think I would like to have a slice. I like the fact that it has very little sugar, but the honey butter is a temptation. ~smile~ Enjoy your day.
Blessings,
Sue

podso said...

Interesting history; I am familiar with the name but not sure I knew all of this. The bread looks inviting enough to try, especially if it has a story to go with it. I enjoyed the look at your little egg planters -- neat how you used a collage to share a tutorial!

Just a little something from Judy said...

Sally Lunn bread with honey butter would go perfectly with my mug of hot coffee this morning. Looks like a masterpiece to me!

FABBY'S LIVING said...

Oh, I wish I could go inside my computer and cut myself a piece of the Sally Lunn yummy looking cake! Thank you for the recipe too, pretty lady. Have a blessed Sunday.
FABBY

bj said...

I am ready for breakfast and can't find one single thing in my kitchen that I want, since I WANT A SLICE OF THIS BREAD....:))

RobynFromSimplyme said...

This looks and sounds delicious.. It also looks very light and airy.. Is it?

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