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We all have our insecurities. ย Since I pay money to rent this space on the internet, Iโm going to tell you all about mine. ย Lucky you!
I become insecure when I learn about a classic Southern dish of which Iโve never heard. ย My blood rushes to my face, my palms clam up, and I try to shrug it off but canโt.
I feel like my entire upbringing is called into question when I learn that fellow Southerners have been enjoying a certain dish without me.ย I doubt my worth as a Southern woman.
This is one of the many reasons Iโm considering a โmade in Texasโ tattoo in a prominent place on my body.ย (Donโt gasp, Dad, Iโm 29 and can do these sorts of things now!)
When I found out about the Southern dessertย Mud Hens from my Alabama friend Christy, I rushed home to make them. And now I talk about them at parties like Iโve always had them and anyone whoโs never had a mud hen is deranged. ย True story.
Iโm going to chalk it up to the fact that the South has so many great recipes that a few slip through the cracks every now and then.
Sally Lunn bread is one of those recipes that fell through the cracks.
This bread is soft like a quick bread and has the yeasty flavors reminiscent of beer bread and brioche. ย Also: ย no kneading required. Consider me swooned.
Please, for the love of all the things, donโt leave me comments telling me that youโve always known about Sally Lunn bread, and Iโm clearly deranged and raised by ill-fit parents since my upbringing did not include it. ย My self confidence just canโt handle it right now. I think Iโll drown my sorrows in some pumpkin spice oatmeal cookies.
I made Sally Lunn bread the same day I found out about it. ย And in my great big rush, I didnโt scale it down for two. ย The original plan was to scale it down for two. ย Then, I tasted it. ย We discovered a full-size bundt pan does indeed serve two when it comes to this rich bread. This is almost how I felt when I made my pumpkin chocolate chip cookies, but we quickly cut it in half before sharingโjust for you.
I donโt want to jump ahead of the game here, but I want to say that recipes like this are the reason that we are only considering cities south of the Mason-Dixon for our upcoming move. ย One bite of this bread and youโll understand why. If you love old fashioned recipes, you should try my apple fritters.
THANK YOU for all of your kind wishes on our news that weโre moving. ย I couldnโt do this without yโall. ย Seriously. ย XO
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Sally Dunn Bread
This bread is soft like a quick bread and has the yeasty flavors reminiscent of beer bread and brioche. ย Also: ย no kneading required.ย
Ingredients
- 1 cup warm whole milk (100รยฐ-110รยฐF)
- 1/4-oz envelope active dry yeast
- 1 teaspoon sugar
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 3 large eggs, lightly beaten
- 1/2 cup warm water
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted
Instructions
- Spray a 14-cup large 10" tube pan very well with cooking spray.
- In a small bowl, stir together the warm milk, yeast and 1 teaspoon sugar. Let stand 5 minutes.
- Stir together the flour, 1/4 cup sugar and salt in a large bowl. Separately, stir together warm water and baking soda. Add this to the flour mixture and stir in the yeast mixutre too. Finally, stir in the melted butter and beaten eggs.
- Spoon the batter into the tube pan, cover with plastic wrap and let rise in a place that is 80-85 degrees. Let rise until doubled in bulk, about 1-2 hours.
- Meanwhile, preheat the oven to 400 towards the end of the rise time. Carefully place the pan in the oven (be gentle!). Bake 25-30 minutes, or until a wooden pick inserted in center comes out clean.
- Remove and let cool entirely on a wire rack before slicing and serving.
Notes
Recipe from Southern Living, October 2013 issue.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 323Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 83mgSodium: 309mgCarbohydrates: 45gFiber: 2gSugar: 7gProtein: 8g
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I constantly feel the need to prove myself as a Philadelphianโฆ Always. Despite the fact that I havenโt lived in Philadelphia for four years. I get offended when my authenticity is called into question but really, itโs also the same deep-seeded insecurity that you face about your southern roots! However, I view you as one of those sassy yet sweet southern gals through and through so no worries! :) Also, this bread looks delicious! So simple yet satisfying.
Sally Lunn is an English thing, which probably became colonial: http://www.sallylunns.co.uk/
You know me and carbs โ I wouldnโt be able to hold back on making this either!! And I sitll know youโre a southern girl through and through.
I only heard of this bread recently, from a friend in Virginia. So it definitely exists in part of the South, though my momโs from Charlotte and Iโd never heard of it. Iโll have to ask her if she knows about it. Anyway, thereโs a lot of South, and itโs not at all homogenous, so as a Texan I donโt think thereโs any reason to be upset! Just look at all the different takes on what barbecue isโฆno unanimity there!
I grew up with Sally Lunn โ my Virginia grandmother made it and it was a family favorite. I never learned to make it and by the time I became interested in cooking, my grandmother had died and we couldnโt find a recipe. Thank you for this!
NOT EVEN CLOSE. It is a SWEET bread with a lot of sugar, about 4 times as much! FAKE recipe published by someone who needs counseling: Tattoo to get attention, whines online.
Canโt even do basic research. Typical โfoodieโ blogger.
1885 New Orleans recipe:
Sally Lunn
1/2 c. water, 1 tsp. sugar, 1 pkg yeast, 1/2 c. flour, enough to make a sponge (substitute for 1 c. homemade yeast mixture)
1 c. milk
1/2 c. lard, melted
1/2 c. butter, melted
1 c. sugar
4 c. flour
4 eggs
As an FYI, there is the Sally Lunn recipe from The Colonial Williamsburg Tavern Cookbook.
Slightly different with shortening instead of butter, 1/3 vs 1/4 cup sugar, twice the yeast, 3 eggs
The actual recipe title says, Sally Dunn bread instead of Sally Lunn bread. ;) Mixture in step three also has two letters transposed.
Can you make this Sally Lynn bread with a stand mixer and a dough hook?
Sally Lunn bread is based on Bath buns from England. Sally Lunnโs bakery and tea shop still sells them in Bath. They taste quite similar to brioche and are usually served with clotted cream and jam.