Traditionally served in colonial America as a tea bread, this bread is said to have been named for an eighteenth century English woman, Sally Lunn. She baked and sold the coffee cake style bread in her tea shop, which was located in Bath, England. Typically baked in a Turk's head mold ( a round, fluted tube pan), this batter bread is wonderful served warm from the oven or cooled and toasted.
In a large mixing bowl stir together 1 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, butter, and salt, just until warm (120F to 130F) and butter almost melts. Add to the flour mixture. Then add eggs. Beast with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a spoon, stir in enough of the remaining flour to make a stiff batter. Cover batter and let rise in a warm place until doubled in size (about 1 hour)Stir down batter. Turn batter into a well greased Turk's head mold or a 7 cup tube mold. Cover and let rise again in a warm place until nearly double (about 45 minutes). Bake in a 375F oven about 40 minutes or until bread sounds hollow when tapped. Remove bread from pan. Serve warm or cool.