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America's Melting Pot
Sally Lunn Bread hero image coming soon
1776-1800 - English-American colonial bakers and households
Sally Lunn bread is a large, rich, slightly sweet yeast bread similar to brioche, originally from England and adopted in early America. This bread was common in late 18th-century American kitchens as a breakfast or tea-time bread owing to its tender crumb and buttery flavor.
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Difficulty
Medium
Prep time
30 minutes plus rising
Cook time
40 minutes
Total time
1 hour 30 minutes
Servings
1 loaf
Region
Virginia, Maryland, and Southern colonial tavern kitchens
Era introduced
1776-1800
Introduced by
English-American colonial bakers and households
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Sally Lunn bread arrived in the American colonies from England in the 18th century, becoming a favored breakfast and tea bread due to its enriched dough made with butter, eggs, and sugar. It represents the transfer of English culinary tradition to the New World during the Revolutionary era, often enjoyed sliced and buttered at morning meals and social occasions.
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