Sally Lunn (Soleil et Lune"

"The smell of good bread baking, like the sound of lightly flowing water,is indescribable in its evocation of innocence and delight. " -M.K. Fisher

 SALLY LUNN.....It's hard to say which story about Sally Lunn is true.  For some she was a french pastry cook who escaped to England in the 17th century. 

 In the 19th century she was a refugee named Madame de Narbonne, who had her own bakery, around 1800. Sally Lunn was a sort of tea cake. Or a bun . A big bun. Round like the sun and the moon: "Soleil et Lune". Which, for some reason became pronounced as "Sally Lunn".

 Whoever invented it, it is apparently clear that the Sally Lunn toddled across the ocean in the 18th and 19th centuries to evolve into a sort of cake-bread. 

 In 1892, it was reported the George Washington had such a hankering for Sally Lunn, that it was renamed as "Washington's breakfast bread" or "federal bread". And with good reason. The lovely batter bread  was good toasted, plain, with a meal or without, with butter, or honey butter....George started a fad, I suspect.

 SALLY LUNN BATTER BREAD (1939)

(A staple.  Made daily.  I’ve modernized the original recipe. In the old days, way back in the early 20^th century, you had to make your own yeast)

 2 1/4 tsp rapid rise yeast

 One quarter cup sugar

Pinch of salt

 Half cup water warmed

1 cup milk warmed

Half cup butter

3 eggs

 1. Combine yeast, sugar and salt  in a large bowl

 2. Heat  half cup water with 1 cup milk and half cup butter till quite warm and butter is melted….about 1 and a half minutes in microwave.

3. Pour warm liquid ingredients into dry ingredients.

 4. Beat in 3 eggs.
5. Add 5 cups flour and beat until a soft dough is formed. You may have to add a little more flour. Should not be sticky, just soft, like a baby’s bum

 6. Do NOT knead the dough.

7. Plop the soft dough into a greased bowl and let rise till doubled in bulk.

8. Do NOT knead dough. Plop risen dough into a greased angel food tube pan. Spread out with fingers.

 9. Let dough rise till doubled in bulk. ( About a half  hour)

10. Bake at 400 degrees about 25-30 minutes.

 11 .Immediately turn out finished bread onto cooling rack.

 12. This bread will have a fine crumb and fine crust. Lovely…almost like cake consistency.

 13. Spread pieces with honey butter. (Mix butter or spread of your choice with honey)  Very very good.

 "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 o'clock in the Morning , in the Winter, and 12 o'clock in the Summer..." 
            -1770 Recipe for Sally Lunn, Williamsburg Cookbook.

Photographs 2018