Witchcraft's blog: "Witchwerks"

Sally Lunn bread. As delicious as it can be controversial! Some believe that Sally Lunn was an 18th-century woman from Bath, England, who created rich, slightly sweet and cake-like buns, which would be split and topped with thick, clotted cream, to serve at tea-parties. Others maintain there was never a "Sally Lunn" at all, and in fact her name is simply a corruption of the "soleil et lune" cake made by French Protestant refugees.

Either way.. There are a remarkable number of Sally Lunn theories, just as there are a number of varied recipies for the bread that bears her name. This bread, loaded with butter and eggs, is hardly dietetic, but so absolutely delicious, you'll never see leftovers!

Here are two recipes I know will satisfy and delight! I prefer the bread machine version. Not everyone has one.. But if you love the aroma and taste of fresh-baked bread without all the work and mess, I would highly recommend purchasing one of these machines! (PM me if you own one and want some additional recipes...)

Sally Lunn Bread ~ For Bread Machine. Use "Light Crust" setting.

3/4 Cup Milk
4 Tbsp Butter
2 Eggs
2 tsp Salt
1/3 Cup Sugar
3-1/2 Cups Bread Flour
2 tsp Yeast

Sally Lunn Bread ~ For the Conventional Oven

1 cup milk
1 (0.25-ounce) package active dry yeast ( or 2 1/4 teaspoons)
1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1 teaspoon salt
3 large eggs
4 cups all-purpose flour

Heat milk in a saucepan over low heat until hot. Cool to 110 degrees.
Dissolve yeast in warm milk and let stand 5 minutes.

Beat butter at medium speed of an electric mixer until fluffy. Gradually add sugar and salt. Continue to beat well. Add eggs and beat again. Add flour alternately with milk mixture, beginning and ending with flour.

Cover and let rise in a warm, draft-free location, for about an hour or until dough has doubled in size.

Beat at medium speed until smooth. Cover and let rise an additional 45 minutes or until doubled in size.

Spoon batter into a lightly greased and floured 9-inch tube pan.

Bake at 350 degrees for 35 to 40 minutes or until golden. Remove from pan and cool on a wire rack.