|Sally Lunn's eating house in Bath, Somerset|
The rollicking bun, and the gay Sally Lunn! The rollicking, rollicking bun!
--Gilbert and Sullivan, The Sorcerer
Here's a treat for all my truckbuddies who like to bake, or just like to eat: last weekend I somehow stumbled upon this Southern Living recipe for Sally Lunn bread - and OMG fellas, it's just the Best.Thing.Ever. This old English recipe has been around for maybe 300 years or so - and I can't believe I've never had any of this fabulously good eating until now.
M.P. and I made it in a bundt pan, and we can't stop eating it - it's got a texture sort of like pound cake, only not nearly that sweet, and tastes yeasty like bread, with a heavenly aroma. Best of all, there's no kneading involved: just mix it up, pour it in your baking pan, wait an hour for it to rise, then pop it in the oven. No fuss, no muss, and sooooo damn good. Try it - today! - you'll like it.
Southern Living foolproof recipe here.
Just for fun, some historic recipes from Colonial Williamsburg and other sources here.