Black Pepper Sally Lunn

This old-fashioned bread is England’s version of brioche. Savannah’s Damon Fowler is a culinary historian, food writer, and architect who has helped restore the grand tradition of antebellum southern cuisine through his cooking classes and his incomparable Classical Southern Cooking (Crown, 1995). This variation on his classic Sally Lunn, with no sugar or baking powder, includes some black pepper to complement this savory luncheon. Start the recipe th