Name: Sally Lunn
Yield: Makes one 20 or 23 cm round loaf
Cuisine: French
Ingredients: 7 g sachet fine granulated active dried yeast or instant yeast; 340 g strong white bread flour; 2 tablespoons sugar; 45 g warm water, about 38°C; 85 g whipping cream, at room temperature; 1 teaspoon fine sea salt; 3 medium eggs, at room temperature; 85 g unsalted butter, softened; 2 teaspoons finely grated lemon zest

Preparation info

Makes
one
20 or 23 cm round loaf

Difficulty
Easy

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