Colonial Williamsburg Sally Lunn Bread
A tall, buttery, egg-enriched yeast bread served in colonial Virginia taverns, still baked in Williamsburg today.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Bundt pan
- •Stand mixer
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10
- carbs
- 34
- protein
- 6
- calories
- 260
Instructions
- 1
Warm the milk. Dissolve the yeast with a pinch of the sugar and let it sit until foamy.
- 2
Combine the flour, remaining sugar, and salt in a stand mixer.
- 3
Add the yeast mixture, melted butter, and eggs. Beat until a smooth, sticky batter forms.
- 4
Cover the bowl. Let it rise in a warm spot for 1 hour, until doubled.
- 5
Butter a bundt pan. Pour in the batter.
- 6
Let the batter rise again for 30 minutes.
- 7
Bake at 350°F for 35–40 minutes until golden and a skewer comes out clean.
- 8
Cool for 10 minutes. Turn it out of the pan and serve warm.
Chef's tips
The dough will look like a wet batter, so do not add extra flour. Let it rise until nearly doubled for a light texture.
Storage
Store wrapped at room temperature up to 3 days.
Reheating
Toast or warm slices in a low oven.
Common mistakes to avoid
- •Adding too much flour, which makes the bread dense.
- •Not letting the dough rise long enough, which yields a heavy loaf.
Serving suggestions
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