Tuesday, September 04, 2012

Sally Lunn, A Festive Colonial Georgia Bread and Photos from the Colonial Faire and Muster, Wormsloe State Historic Site

Print Friendly and PDF

Religion played a great part in the history of this slightly sweet yeast bread called Sally Lunn. Many French protestants fled France during the late 1600's when Louis XIV banned practice of any religion except Roman Catholicism. Some historians uphold the idea that the name Sally Lunn was the English translation of the French word "soleil et lune"(sun-meaning the golden crust of the  bread and moon for the white interior of the bread) while some say that a French pastry cook whose real name was Solange Luyon (Sally Lunn) sold the breads in the streets of Bath England where there was a large population of French refugees.  Source

The English carried the Sally Lunn bread across the ocean where it was very popular in the American Colonial South as well as being touted as a favorite of George Washington and was known as "Washington's Breakfast Bread".  The bread varies in shape; sometimes a loaf, sometimes a bun; its texture similar to a brioche, but has less butter and fewer eggs. Toasted and slathered with butter and jam, the Sally Lunn is a perfect tea-time or breakfast bread. I made this in a 9-inch loaf pan, plus two small loaf pans, but you can make it in a 10-cup Bundt pan or two 8-inch loaf pans, if desired.

Sally Lunn
(Bread Machine Version)

  • 4-1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 package (2-1/4 teaspoons) bread machine yeast 
  • 1 cup whole milk
  • 1/2 cup (4 tablespoons) unsalted butter, melted and cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract or vanilla paste
  1. Add ingredients to the pan of your bread machine according to manufacturer's instructions. I usually add the wet ingredients first, followed by the dry ingredients. Process on the dough cycle. When the cycle has completed, remove dough to a lightly floured surface, punch down and allow to rest for 10 minutes.
  2. Lightly grease prepared pan or pans and place dough in pans. Let rise 30-45 minutes, or until nearly doubled.
  3. Meanwhile, preheat oven to 350 degrees F. for the Bundt pan and 375 degrees for the loaf pans. Bake 30 to 45 minutes depending upon the size of your pan. The bread should be golden brown on top and register 190-200 degrees when an instant read thermometer is placed in the side of the bread. Original recipe here.

Below are photos from Wormsloe State Historic Site-Colonial Faire and Muster, held February 4-5, 2012.

This is my entry to Black and White Wednesday #48, created by Susan of The Well-Seasoned Cook and hosted this week by Anusha of Tomato Blues.

Please do not use images or text without my permission. 

1 comment:

Chiara Giglio said...

lovely photos Lynne! Have a nice weekend....

Gadget by The Blog Doctor.