For those who brought home our stoneware bread cloche (a versatile baking piece created by our artisans in Greenfield Village, which allows you to mix your dough, proof it, then bake it, all in one dish) during the holiday season last year, you know that the resulting bread is light and airy with a golden crust.
If you’re wondering what our go-to recipe is for this 1800s-inspired baking piece, it’s Sallie Lunn Bread. Made regularly inside the kitchen at Firestone Farmhouse and acting as the inspiration for recipes inside A Taste of History, this recipe is credited to Farmer’s and Housekeeper’s Cyclopaedia, Stephen Lewandowski, Ed., 1888, p. 326.
Sallie Lunn Bread
- 1quart (4 cups) of flour
- 4 eggs
- 1 pint (2 cups) of milk
- 1 tablespoonful of lard
- 1 tablespoonful of butter
- 2 spoonsful of sugar
- 1 gill of yeast
Pre-heat the oven to 350 degrees. When baking inside of our stoneware bread cloche, bake for 40 to 45 minutes, until the top is golden-brown and the loaf has a hollow sound when tapped.
Lish Dorset is Marketing Manager, Non-Admission Products, at The Henry Ford.
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