Sally Lunn

Preparation info
  • Makes


    20 or 23 cm round loaf
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

I love recipes whose very names are the subject of controversy. Some suggest the name of this recipe is a corruption of soleil-lune (sun-moon) in French. Another explanation is that in the 18th century there was a bakery in Bath, England, run by a Sally Lunn. Whatever the origin of the name, Sally Lunn is a breakfast and tea bread, usually made as a large individual roll; in bakeries and tea rooms, it is sold split and buttered or filled with clotted