Sally Lunn

No Southern bread has a more obscure or colorful history than the yeast-leavened, rich tea bread known as Sally Lunn. Claimed by Virginia as its own and supposedly named after an English lass who sold buns on the streets of Bath in the eighteenth century, the original bread baked in shallow pans by the Virginia colonists most likely resembled a French brioche in flavor and texture. Legend has it that the stiff dough had to be beaten exactly one hundred times for the bread to come out exactl