Gadsby's Tavern
Sally Lunn Bread Recipe

There are several old accounts of the origin of the name "Sally Lunn." One of the more appealing is about an English girl who sold bread on the streets, crying "Solet Lune!" to advertise the buns. The sun and the moon - soleil-lune, as it is in French - were the images evoked to describe the golden tops and white bottoms of the buns. By the time soleil-lune reached America it had become Sally Lunn and, rather than a bun, was a baked bread in a Turk's-head mold.

The following ingredients makes one two-pound loaf:

3 1/4 cups flour
1/4 oz. active dry yeast 1/2 cup (short) melted shortening 3/4 cup sugar 3/4 cup (plus) milk
1/2 teaspoon of salt
1 egg
4 tablespoons warm water

Grease a cookie sheet (PAM vegetable spray works well). Heat the milk and shortening to the temperature of a warm baby bottle. Mix flour, salt and sugar in a separate bowl. Add water to the yeast in a separate bowl. Mix the egg in yet another bowl. Add the warm milk and melted shortening to the bowl of flour, salt and sugar. Add the eggs and yeast and water.

Beat the entire mixture until it comes off the side of the bowl, which should be clean. Cover, let rise in a warm (non-air conditioned) place until double in size, about 1 1/2 hours. Knead the bread down in size and shape into a round loaf. Place on the cookie sheet and let rise again to 1/2 again as big, about 45 minutes.

Bake bread at 300 degrees F for approximately 45 minutes. After 30 minutes, baste the top of the bread with butter, and also again after it has finished baking.

Click here to return to the Washington/Virginia vacation page