sally lunn
“ Delicious with homemade jam and a generous helping of butter”
Diana
Sweet
Sally Lunn
Diana fancies a change for afternoon tea, and so tries this delicious, rich bread originating in Bath, that is really easy to make yourself...
I am not paying homage to a lady, but an enriched easy bread that makes and ideal snack, teatime treat or a for breakfast.
Sally Lunn was a French women who made her home in Bath and started to bake a rich tasting bread to sell to the rich folk who came to take the Bath waters for their health. She made quite a name for herself and the recipe was a firm favourite.
This is my version of the recipe and it is a quick and easy, yet delicious treat.
Sally Lunn
Makes 2 medium-sized, sliceable loaves.
• 380g strong white flour
• 1 / 2 tsp salt
• 1x 7g sachet fast-action dried yeast
• 40g golden caster sugar
• 1 large egg
• Zest of 1 lemon
• 150ml cold water
• 50g butter
Method
Sieve the flour and salt together into a mixing bowl.
Stir in the yeast and the sugar. Make a well in the centre of the flour and add the egg, lemon zest, water and melted butter.
Mix well together with a spoon then get you hands in and bring the dough together.
Knead with an even movement for 10 minutes either in the bowl or on a lightly floured surface.
Divide the mixture into two equal parts and knead into a round ball. Place each loaf on an oiled baking sheet or one covered with a sheet of baking paper.
Cover and leave to prove in a warmish place for about 50 minutes. About 5 minutes before baking, preheat the oven to 220C / gas mark 7.
Brush the top of the loaves with a little egg and milk mixture, then bake the loaves for 10 minutes then turn the temperature down to 190C / gas mark 6 and bake for 5 more minutes.
Allow to cool for about 20 minutes before slicing and serve with butter.
Sally Lunn loaves were traditionally baked without fruit, but if you wish to add fruit and I tend to make one with and one without, when you are kneading the dough knead in about 80g raisins or sultanas or a mixture of the two.