FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation
Sally Lunn, named for a young woman who sold her breads on the streets in eighteenth-century Hath, England, was very popular in the colonial South. The story goes that a "respectable baker and musician " bought Sally's business and wrote a song about her. The crumbly bread has become a Virginia favorite. Serve warm with softened butter.
• 1 cup milk
• 1/2 cup vegetable shortening
• 4 cups flour, divided
• 1/3 cup sugar
• 2 teaspoons salt
• 2 (2 1/4-teaspoon) packages active dry yeast
• 3 large eggs
In a small saucepan, combine the milk, shortening, and 1/4 cup water. Warm over medium-low heat until a thermometer reaches 120°F. (The shortening does not need to melt.)
In a large bowl, blend 1 1/3 cups of the flour with the sugar, salt, and yeast. Blend the warm liquids into the flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add the remaining flour and the eggs. Mix well. The batter will be thick but not stiff Cover and let the dough rise in a warm, draft-free spot (75°-85°F.) until doubled in bulk, about 1 1/4 hours.
Grease a 10-inch tube pan or Bundt pan. Beat the dough down with a spatula or electric mixer set on low speed. Turn into the prepared pan, cover, and let rise in a warm spot until almost doubled in bulk, about 30 minutes.
Preheat the oven to 350°F. Bake for 40-50 minutes, or until golden brown. Run a knife around the center and outer edges of the bread. Turn out onto a wire rack to cool.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.