1700s Sally Lunn Bread

Sally Lunn bread is an old fashioned teacake. It's lightly sweetened and pairs perfectly with your favorite cup of tea! My grandfather was famous in our family for his Sally Lunn bread and this is his recipe (with a few tweaks to make it more nutritious). This bread was first recorded in 1780 in England.

Legend says that Sally Lunn (originally Solange Luyon a Protestant refugee) fled to Bath, England in 1680. She brought with her a unique talent for baking brioche style breads. She sold these breads in the streets of Bath and became known as the famous "Sally Lunn" due to mispronounciation of her French name. Her breads quickly became a delicacy in Georgian England and are still enjoyed today with sweet or savory dishes. You can even visit her house in Bath today, as it is the oldest house in Bath. It remains a museum rich in history that dates back to Roman times.

Embrace history and delicacy by baking your very own Sally Lunn bread. I hope you enjoy, let's get baking!

Ingredients:

• 1/2 cup warm water (~100°F)

• 1 cup warm raw milk (~100°F)

• 2 tsp active dry yeast

• 7 tbsp softened butter

• 1/4 cup coconut sugar

• 1 and 1/2 tsp sea salt

• 3 eggs, room temperature

• 4-5 cups all purpose einkorn flour

Directions:

1. In the bowl of your stand mixer, sprinkles the yeast over the water and whisk. Let sit 5 min.

2. Add the milk, butter, sugar, salt and 3 cups of flour to the yeast mixture. Mix until well incorporated. Slowly add the remaining flour 1/2 cup at a time until a thick dough is formed. I used 4.5 cups of flour total.

3. There is no need to knead this dough. Simply cover with a tea towel and allow to rise for one hour or until doubled in size.

4. Oil and flour a 10 inch bread tube pan (a bundt pan also works and I prefer the finished look). Spoon the dough into the pan. Cover and let rise for one hour.

5. Preheat the oven to 400°F. Bake for 25-30 min or until golden.

6. Let cool on a wire rack before serving. Enjoy!