Sally Lunn Bread
This is so good. It is similar to a French brioche in texture. I made this for Dr Swischuk many times, and he loved it. Also I made this in 2006 when we went to Virginia for Thanksgiving.
This is so good. It is similar to a French brioche in texture. I made this for Dr Swischuk many times, and he loved it. Also I made this in 2006 when we went to Virginia for Thanksgiving.
- Carbohydrate 515.651361415083 g
- Cholesterol 67.3667145 mg
- Fat 40.5074088680466 g
- Fiber 17.259607310987 g
- Protein 81.1808785915619 g
- Saturated Fat 18.0941149563017 g
- Serving Size 1 1 Serving (1370g)
- Sodium 466.392963239637 mg
- Sugar 498.391754104096 g
- Trans Fat 4.49295956394798 g
- Calories 2777 calories
Step-by-step
- Soften yeast in warm water.
- Cream the shortening and sugar.
- Beat in the eggs and salt.
- Stir in one or two cups of flour and beat vigorously.
- Add the milk and softened yeast.
- Mix well and add the remaining flour.
- Beat again.
- Cover and let rise in a warm place until doubled.
- Stir down and spoon batter into a tube pan.
- Cover and let rise again.
- Bake at 325 for ten minutes, then increase heat to 375 and bake another 20 minutes.
- Cool thoroughly before slicing.
Historical Roots and Ingredient Shifts
Replacing sugar with honey alters the crumb structure significantly by introducing additional moisture that changes how the gluten strands set during baking. Sally Lunn bread descends from a historical enriched yeast loaf brought to Bath, England, by a refugee baker in the eighteenth century. Early iterations relied on ale yeast rather than modern commercial dry yeast, creating an open, irregular interior crumb. Modern formulations use standard active dry or instant varieties to achieve reliable rising performance in home kitchens.Chemical Interactions in Enrichment
Combining eggs, milk, and shortening creates a rich, tender dough through specific biochemical mechanisms. Lipids from the shortening coat gluten proteins to limit water absorption, preventing excessive chewiness. Milk proteins and lactose contribute to the Maillard reaction during the final baking phase at 375 degrees Fahrenheit. This browning process produces complex aromatic compounds on the outer crust while the internal crumb remains soft and pale.Transforming Second-Day Loaves
Stale enriched loaves benefit greatly from targeted moisture absorption techniques rather than simple dry heat. Slice the firming bread into three-quarter-inch thick portions for optimal structural integrity. Soak the slices in an egg and dairy mixture for twenty minutes to allow full hydration before cooking in a hot buttered skillet. The high sugar content within the crumb caramelizes quickly against the hot pan surface, turning yesterday's dry loaf into crisp french toast.
