Traditional Sally Lunn Bread | Sweet Yeast Batter Bread
This slightly sweet, tender yeast batter bread is a wonderful dessert served with a fruit compote, and is fabulous toasted and buttered for breakfast, or as you’ll see next time, as a bread for French toast.
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Traditional Sally Lunn Bread
4¼ cups, 510g, all-purpose flour
¼ cup, 30g, vital wheat gluten
1 package active dry yeast
⅓ cup, 77g, sugar
1 teaspoon salt
½ cup, 120ml, milk
2 tablespoons, 30ml, orange juice
¼ cup, 59ml, water
2 tablespoons, 30ml, buttermilk
½ cup, 113g, butter, cut into pieces
3 large eggs, 150g
Combine 2 cups flour, wheat gluten, yeast, sugar, and salt in large bowl and stir to blend. In a small saucepan, combine milk, orange juice, water, buttermilk, and butter until warm. Add to flour mixture along with eggs. Combine until blended, then beat for 3 minutes. Stir in enough remaining flour to make a stiff batter that is difficult to stir with a wooden spoon, about 4 cups total. Cover and let rise until doubled, about 50 minutes.
Grease a 10 tube pan or 5x10” loaf pan with butter or spray with non-stick cooking spray. Stir down batter and spoon into prepared pan. Cover and let rise until batter almost doubles, about 30 minutes.
Bake in preheated 350°F, 180°C, gas mark 4 oven for 40-50 minutes until golden brown. Remove from pan and allow to cool for 30 minutes. Serve warm.
Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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The Softest Bread In England | How To Make 18th Century Sally Lunn Buns
One of the most lovely treats when visiting Bath, UK is the supple majesty of the Sally Lunn Bun. Nestled in an alley in the shadow of Bath Abbey, The Sally Lunn's Historic Eating House delivers a baked delicacy with a dubious history.
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LINKS TO INGREDIENTS & TOOLS**
Silpat Non-Stick Baking Mat:
Saffron Threads:
Thermapen:
LINKS TO SOURCES**
The Oxford Companion to American Food and Drink by Andrew Smith:
Dinner With Mr Darcy by Pen Vogler:
Jane Austen in Bath by Katharine Reeve:
English Bread and Yeast Cookery by Elizabeth David:
The Cook and Housewife's Manual by Margaret Dods:
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
SALLY LUNN BUN
ORIGINAL RECIPE (From The Cook and Housewife’s Manual by Margaret Dods; 1826)
Make them as French bread, but dissolve some sugar in the hot milk. Mould into the form of cakes. A little saffron boiled in the milk enriches the colour of these or any other cakes
MODERN RECIPE (Based on...)
INGREDIENTS
- 1 ¼ cup (280ml) whole milk
- 6 tablespoons (85g) of butter at room temperature
- ¼ cup (50g) sugar
- 3 3/4 cup (450g) of bread flour (or all purpose)
- 7g instant yeast or active dry yeast.
- 2 eggs (Plus an extra egg for the egg wash)
- The zest of 1 lemon
- 1 ½ teaspoons of salt
- 2-3 saffron threads (optional; for color only)
METHOD
1. Warm the milk over low heat.* Add the sugar and dissolve. Once warm, add the butter and melt in. If you are using saffron for color, add the threads to the milk and set mixture aside to cool to 110° or cooler before adding it to the other ingredients.
**If you are using instant yeast, heat the full amount of milk. If you are using active dry yeast, warm only 1 cup on the stove. Take the other 1/4 cup and mix with the yeast and a sprinkle of sugar to activate the yeast.
2. Sift flour into a large bowl or a stand mixer. If using instant yeast, whisk in to flour. Once milk mixture is cooled to 110° add to flour and mix (remove saffron threads with a strainer). Add lemon zest, eggs and salt and mix. If you are using active dry yeast, add that last. Work dough until it comes together and forms a smooth sticky dough. (About 8 minutes on medium speed) It will not form into a ball.
3. Cover and let rise for 60 - 90 minutes or until doubled in size.
4. Once doubled, punch down dough and put out onto a lightly floured surface and separate into 3 or 6 pieces, depending on the size bun you would like. Form dough into balls and place on lined baking sheet, slightly flattening into a cake. Cover and let rise for another 45 - 60 minutes.
5. Preheat oven to 400°F / 200°C and make an egg wash with either a whole egg or egg white (if you used the saffron for color).
6. Bake buns for 15 minutes, tenting them if they begin to brown too much. An instant read thermometer should read 190°F-200°F (approx.90°C). Cool on a wire rack and serve warm with butter, jam or clotted cream.
PHOTO CREDITS
Sally Lunn Window - Ewen Roberts / CC BY (
Bath Bun - Richard Allaway from France / CC BY (
Sally Lunn Museum - Paul Huxley / CC BY (
#tastinghistory #sallylunnbun #sallylunn #bathuk #baking
Sally Lunn | EASY TO RECIPES | EASY TO LEARN
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