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American Southern
Sally Lun
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 24. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
12Servings
mediumDifficulty
Why This Recipe Works
This enriched yeast bread relies on a high ratio of butter and eggs to create a tender, cake-like crumb rather than a chewy bread texture. The extended six-hour rise allows the yeast to fully ferment the dough, developing complex flavors while the fat from butter coats flour proteins, limiting gluten development. Baking at high temperature sets the structure quickly before the butter can leak out, creating a golden crust while maintaining the soft interior.
Before You Begin
- •Note: The original recipe is ambiguous ('1 each flour' likely means 1 pound or approximately 3½-4 cups all-purpose flour). Start with 3½ cups and add more until you achieve a thick cake batter consistency.
- •Use active dry yeast or instant yeast (3 tablespoons equals about 3 packets or 2¼ tablespoons by weight). If using active dry yeast, proof it in ¼ cup warm water (110°F) with a pinch of the sugar before adding.
- •Bring butter and eggs to room temperature (68-72°F) for at least 1 hour to ensure proper emulsification and even mixing.
- •Plan ahead: the dough needs 6 hours to rise at room temperature (70-75°F). In a cooler kitchen, this may take longer.
- •
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