Sally Lunn Bread

Name: Sally Lunn Bread
Yield: makes 2 loaves
Ingredients: 2 packages active dry yeast; 2/3 cup plus 1 tablespoon sugar; 1 cup water, lukewarm (90°–100°F); 1/2 cup shortening; 1 1/3 cups milk, warm; 6 eggs; 8 1/4 cups all-purpose flour; 1 tablespoon salt

January 24, 2012

To accompany the fine and fancy food at Holloway House, there has always been Sally Lunn bread. The recipe dates back to Colonial America, although history tells us there was actually no one named Sally. The words may be a corruption of sol et lune, French for sun and moon, probably used by French immigrants to describe the round shape of the buns, similar to brioche. Sunday suppers in Bloomfield wouldn’t be the same without it.

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