The origin of the name of this bread is debated. Some think it was named after a young girl who walked the streets of Bath, England in the 18th century “crying” the sweet yeast bread. Some believe she was the daughter of a pastry chef in Bath. Yet, others believe she never existed. Nonetheless, this is a recipe that is many, many generations old. It’s uniqueness makes it perfect for a special occasion.
- 1 cup scalded whole milk
- 1/2 cup coconut oil
- 4 cups sifted all-purpose flour (half bread flour and half cake flour, plus 1 teaspoon fresh baking powder)
- 1/3 cup vanilla sugar
- 2 teaspoons sea salt (Iodized is bad for yeast)
- 2 packages dry active yeast (I used one champagne and one regular)
- 3 farm fresh eggs
Grease a 10-inch cake pan. Heat milk, coconut and 1/4 cup water until very warm – about 120° F degrees. The oil doesn’t need to melt completely. Blend 1 1/3 cups flour with the sugar, salt and dry yeast in large mixing bowl. Blend the warm liquids into the flour mixture. Beat at medium speed for about 2 minutes, occasionally scraping the sides of the bowl. Gradually add 2/3 cups of the remaining flour and the eggs and beat at high-speed for 2 minutes. Add remaining flour and mix well. The batter will be thick but not stiff. Cover and let rise in a warm, draft free place until it doubles in bulk – a little over an hour. Beat dough down with a spatula and turn into prepared pan. Cover and let rise, again, until increased in bulk by 1/3 to 1/2 – about 30 minutes.
Bake in a 350°F degree preheated oven for 40 to 50 minutes. Run a knife along the center and outer edges of the bread and turn onto a plate to cool.
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I never knew what Sally Lunn bread was…heard of it, of course, but had no idea. The coconut oil is quite a surprise! It has to be good! Debra
Have been trying to replace shortening in my recipies and incorporate healthy real fats.
I’ve never tried this bread, but it looks good. Is it good for sandwiches or more of a crusty soup bread?