This rich, slightly sweet yeast bread wasbrought to the Colonies from England and subsequently becamea favorite in the South. There are several tales as to its origin,the most popular being that Sally Lunn, an 18th-century womanfrom Bath, England, created this delicate cake-like bread inher tiny bakery for her prominent patrons’ tea parties. Thoseoriginal Sally Lunns were baked as large buns, split horizontallyand slathered with thick clotted cream*
Recipe: Sally Lunn Bread
1 cup milk1 (0.25-ounce) package active dry yeast( or 2 1/4 teaspoons)1/2 cup butter or margarine, softened1/3 cup granulated sugar1 teaspoon salt3 large eggs4 cups all-purpose flour
Makes 12 servings.
*According to THE FOOD LOVER’SCOMPANION, 2nd edition, by Sharon Tyler Herbst. © CopyrightBarron’s Educational Services, Inc. 1995.
White guys Jumping – Sally LunnIf the Sally Lunn Bread recipe was useful and interesting, you can share it with your friends or leave a comment.