In the Kitchen: Sally Lunn Bread / Aimee's Victorian Armoire

Delicious, dense, and easy, Sally Lunn Bread is perfect for Easter brunch, Sunday supper, or any other special occasion where a rich bread is needed. I have made this bread many times over the years and always enjoy the process and of course, the end result.

The history of the Sally Lunn bread dates back to the 1680’s after a French baker named Solange Luyon fled to England during the persecution of the Huguenots. For more information on the history of Sally Lunn and the origin of her famous bread check out Sally Lunn website.

Many recipes of this bread exist including one from the 1700’s:

Beat four eggs well; then melt a large Tablespoonful of Butter, put it in a Teacup of warm Water, and pour it to the Eggs with a Teaspoon of Salt and a Teacup of Yeast (this means Potato Yeast); beat in a Quart of Flour making the Batter stiff enough for a Spoon to stand in. Put it to rise before the Fire the Night before. Beat it over in the Morning, grease your Cake-mould and put it in Time enough to rise before baking. Should you want it for Supper, make it up at 10:00 o’Clock in the Morning in the Winter and 12: o’Clock in the Summer.

Wish to learn more? Visit the Smithsonian.

For a more modern recipe, my favorite is:

And here is how I make it –

1. Dissolve the yeast in the warm water.

2. Add the milk, butter, sugar, salt, eggs, and 3 cups of the flour. Mix until smooth…add enough flour to make a soft dough. Do not knead the dough!

3. Place in a greased bowl, rolling the dough around to grease all sides. Let rise, covered with a damp cloth, for an hour.

4. Stir down dough and place in a greased and floured tube pan. Cover and let rise another hour.

5. Bake at 400 degrees for about 25-30 minutes – cool on wire rack for three minutes, then remove from pan and leave on wire rack to finishing cooling.