A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The cake should be torn apart, not cut; cutting with a knife makes warm bread heavy. Bake a light brown.
Preserved exactly as written in the original source
Warm one-half cupful of butter in a pint of milk
Add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour
Beat thoroughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup of good lively yeast
Beat hard until the batter breaks in blisters
Set it to rise over night
In the morning, dissolve half a teaspoonful of soda, stir it into the batter and turn it into a well-buttered, shallow dish to rise again about fifteen or twenty minutes
Bake about fifteen to twenty minutes
Modern guidance to help you succeed with this vintage recipe
The combination of yeast and baking soda creates a uniquely light, tender crumb through dual leavening. The overnight fermentation develops complex flavor while breaking down gluten, and the morning addition of baking soda neutralizes acids and provides a final lift. Warming the milk and butter to blood temperature (98-100°F) activates the yeast without killing it, while the high egg content enriches the dough and adds structure. Beating until the batter 'breaks in blisters' develops just enough gluten for structure while maintaining the cake-like texture that distinguishes Sally Lunn from traditional bread.
The batter must be prepared the night before baking, requiring 8-12 hours for the overnight rise. Once baked, Sally Lunn is best served warm and fresh, but can be made 2-3 hours ahead and gently rewarmed. The unbaked batter should not be refrigerated during the overnight rise, as cold temperatures will inhibit yeast activity.
Store leftover Sally Lunn wrapped in foil at room temperature for up to 2 days. To serve, tear into pieces (as historical instructions specify—never cut with a knife) and warm in a 300°F oven for 8-10 minutes. The bread will dry out quickly, so for longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature and refresh in a warm oven before serving.
AI-generated tips from Chef Cecil's culinary database
The batter must be prepared the night before baking, requiring 8-12 hours for the overnight rise. Once baked, Sally Lunn is best served warm and fresh, but can be made 2-3 hours ahead and gently rewarmed. The unbaked batter should not be refrigerated during the overnight rise, as cold temperatures will inhibit yeast activity.
Store leftover Sally Lunn wrapped in foil at room temperature for up to 2 days. To serve, tear into pieces (as historical instructions specify—never cut with a knife) and warm in a 300°F oven for 8-10 minutes. The bread will dry out quickly, so for longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature and refresh in a warm oven before serving.
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