Sally Lunn

The English bread-book · Eliza Acton · 1857

Source: The English bread-book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (16)

For the sponge

three ounces of good butter, cut small ↝ Butter, stick, unsalted [Dairy and Egg Products]
less than half of the milk with which the sponge is to be set ↝ Milk, NFS [Milk, reduced fat]
a full ounce of yeast ↝ Yeast [Not included in a food category]

For the dough

Three hours will sometimes be required to bring this sponge to its height.
the second pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]

Optional additions

An egg or two ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a few spoonfuls of the milk ↝ Milk, NFS [Milk, reduced fat]
Carraway-seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
candied citron or orange-rind
candied citron or orange-rind ↝ Orange, raw [Citrus fruits]
Two or three ounces more of sugar ↝ Sugar, NFS [Sugars and honey]

For the bread (reference)

Best flour, 1 lb. ↝ Flour, 00 [Cereal Grains and Pasta]
new milk, 1 pint ↝ Milk, NFS [Milk, reduced fat]
little salt ↝ Salt, table, iodized [Spices and Herbs]
German yeast, 1/2 oz. ↝ Yeast [Not included in a food category]

Instructions (12)

Dissolve three ounces of good butter, cut small, in less than half of the milk with which the sponge is to be set.
Cool the butter and milk mixture down with the remainder of the milk.
If a sweetened preparation be liked, stir three ounces of pounded sugar to the flour before it is moistened.
Pour gradually the milk and butter mixture to the yeast, of which there must be a full ounce.
Proceed in all else as above for setting the sponge.
Three hours will sometimes be required to bring this sponge to its height.
When the sponge is ready, add the second pound of flour to it.
Put the dough into a round buttered tin or tins, which it should not more than half fill.
When it has risen nearly to the edge, let it be put without delay into the oven, and baked a nice brown.
An egg or two, when they are considered requisite, can be mixed with the milk and butter either for the Sally Lunn, or to convert the dough into buns; but, to allow for the addition, a few spoonfuls of the milk should be omitted.
Carraway-seeds, currants, or candied citron or orange-rind, can be kneaded in with the other ingredients when the second pound of flour is mixed with the sponge, or immediately after it is worked in.
Two or three ounces more of sugar may, for many tastes, be thought needful for the buns.

Original Text

To make a Sally Lunn, dissolve three ounces of good butter, cut small, in less than half of the milk with which the sponge is to be set; cool it down with the remainder; and, if a sweetened preparation be liked, stir three ounces of pounded sugar to the flour before it is moistened; pour gradually the milk and butter to the yeast, of which there must be a full ounce, and proceed in all else as above. Three hours will sometimes be required to bring this sponge to its height. When it is ready add the second pound of flour to it, put it into a round buttered tin or tins, which it should not more than half fill, and when it has risen nearly to the edge let it be put without delay into the oven, and baked a nice brown. An egg or two, when they are considered requisite, can be mixed with the milk and butter either for the Sally Lunn, or to convert the dough into buns; but, to allow for the addition, a few spoonfuls of the milk should be omitted. Carraway-seeds, currants, or candied citron or orange-rind, can be kneaded in with the other ingredients when the second pound of flour is mixed with the sponge, or immediately after it is worked in. Two or three ounces more of sugar may, for many tastes, be thought needful for the buns.
Bread.— Best flour, 1 lb.; new milk, 1 pint; little salt; German yeast, ½ oz., to rise 2

Notes

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