Sally Lunn (recipe)

 "I think baking is very rewarding. If you follow a good recipe you will get success." -Mary Berry (from the Great British Baking show)

 SALLY LUNN 

 I love the name "Sally Lunn" . An old world style bread, made in a sponge format that is very light. Sort of like a brioche.  One of my favourite quotes from a very old cook book I have says :" Sally Lunn is turned out to greet a hungry world......"

 MIX: 1 tsp, ½ cup warm,2 ¼ tsp yeast

 BEAT:  ½ cup softened, 3 eggs, ½ cup sugar. Add yeast mix.

 Beat all of this on medium. 

 ADD: 4 cups flour, pinch salt, 1 cup warm milk.

 Put in greased bowl. Cover and let stand on top of a warm oven till doubled in bulk.

 "I think baking's far easier than cooking, and because of that, it's approachable." -Paul Hollywood ( from the Great British baking show)

 POUR into greased angel food cake pan

 Let stand another hour till doubled in size. 

 BAKE in 350 oven for about 40-50 minutes till golden

 Turn out and serve to face a hungry world!

 Very good toasted, and served with creamed honey and butter.

 A 1780 guidebook to Bath, records tourists drinking two to three pints of Bath water 
( supposed to be healing), then sitting down to Sally Lunn buns. In the novel " The Chimes" by  Charles Dickens he mentions the partaking of  Sally Lunn. SO it's a famous spongy bread, that seems to make the rounds.

 Photographs 2018