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Sally Lunn Bread
1938

Sally Lunn Bread

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services


Sally Lunn Bread

1 cup water
1 cup milk
¼ pound unsalted butter
8 cups high-gluten or bread flour
⅔ cup sugar
2 tablespoons salt
¼ cup yeast
6 eggs


In a saucepan, combine water, milk and butter. Heat until the butter is very soft.

In a mixing bowl, combine the dry ingredients with half the flour. Add the warm liquid, and mix well to form a smooth batter.

Add 3 eggs, one at a time, and mix well. Add another cup of the flour, and mix well. Add the second 3 eggs, one at a time. Add the remaining flour, and mix until the flour has been incorporated and the batter has formed a smooth ball. The dough should be less firm than bread and more firm than a batter.

Put the dough in a clear bowl with a little oil and cover the bowl with plastic wrap. Proof until double in volume. Divide the dough between two bund pans or two loaf pans, or one of each. Proof again until risen and doubled in volume.  Bake at 350° for about 20 minutes. Makes 20 servings.

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