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Gadsby's Tavern Sally Lunn
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- #4321
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
2 comments
ingredients
3 1/4 cups flour
1/4 ounce active dry yeast
1/2 cup melted shortening
3/4 cup sugar
3/4 cup milk
1/2 teaspoon salt
1 egg
4 tablespoons warm water
directions
Grease a cookie sheet. Heat the milk and shortening to the temperature of a warm baby bottle. Mix flour, salt and sugar in a separate bowl. Add water to the yeast in a separate bowl.
Mix the egg in yet another bowl. Add the warm milk and melted shortening to the bowl of flour, salt and sugar. Add the egg and yeast and water.
Beat the entire mixture until it comes off the side of the bowl, which should be clean. Cover, let rise in a warm (non-air conditioned) place until double in size, about 1 1/2 hours.
Knead the bread down in size and shape into a round loaf. Place on the cookie sheet and let rise again to 1/2 again as big, about 45 minutes.
Bake bread at 300 degrees F for approximately 45 minutes. After 30 minutes, baste the top of the bread with butter, and also again after it has finished baking.
added by
jmstwn1607
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
I thought that some of the popularity of a Sally Lunn recipe was that it was a batter bread and that there was no kneading involved.
Most breads you knead before the dough rises, and this one you don't. This recipe says after the rise to "Knead the bread down in size and shape into a round loaf" so I believe you are just really shaping it, not the normal kneading process.
Sorry folks. The recipe shown above is NOT the recipe from Gatsby's Tavern. While the recipe shown here may give you a decent loaf, there is no way it will turn out like the bread served at the Tavern. Plus, you would never get a round loaf, if you place it on a greased cookie sheet. You need a Turks'-head mold.
November 1, 2003
This is a great bread. If you water is too warm, it may take longer for the bread to rise...never fear..it will. Also, my dough stays sticky, never actually pulls away from bowl to clean sides. I LOVE this bread. I bake it in a bundt pan and serve with a ramikin of whipped butter in the center. MAKES a GREAT hostess gift.