Sally Lunn bread

I don’t make yeast breads often, so was very pleased with myself when my Sally Lunn bread turned out well. This wonderfully light, brioche-like bread, made either as buns or as a cake, is really not difficult at all, just time-consuming. Legend has it that it was named for a young French Huguenot girl, Solange Luyon, who sold the buns on the streets of Bath, England, in the 1600s, and whose name was Anglicized to Sally Lunn. Another theory is that the name comes from the French soleil et lune, meaning “sun and moon,” from the shape and color of the buns. Continue reading