Sally Lunn Bread

Preparation info
  • Yields

    10 to 12

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Tucked away on some cozy lane of Bath, England, lies the birthplace of a bread which became a mad fad of the eighteenth century. There, a tea-shop proprietress, Sally Lunn, secured immortality for her name and the bread which she offered to her increasingly fashionable customers as the rich and titled occupied the tiny resort to take the waters. Or so goes the apocryphal history—unfortunately no historical record exists of the lady or her shop. A more academic, but equally undocumented, exp