And while in Bath . . .
When I was in Middle School I loved reading cookbooks and whenever I went to my Grandmother's I would take her Betty Crocker Cookbook and scan the pages. I was always charmed by the story of Sally Lunn and her buns made famous in the English city of Bath!
And so . . .
I found the shop and building that Sally Lunn made famous
In the oldest house in Bath --
Here Sally produced the buns that were forever associated with her name, the bulding and indeed, the City of Bath.
The bakery in the basement of the building where bread baking would take place at the time of Sally Lunn.
And as the lady who sold me the bun told me, "everything here is authentic except the mannequin -- that came from Marks and Spencer"!
The story of Sally and her house
And the bun. Which I brought home.
To be eaten with our dinner (for tea was not to be taken at Sally Lunn's -- tea was to be taken at the Pump Room in Bath!)
It's a great bun and it's also great to be able to taste one after all these years. Finding Sally Lunn's in Bath and eating one of her buns brings back memories of my youth and of my grandmother and my favorite cookbook, Betty Crocker!
If you want to make your own Sally Lunn, here's a recipe. I may try to make one after I get home for it is a good bread!
3 1/4 c. flour
1/4 oz. active dry yeast
1/2 cup melted shortening
3/4 cup sugar
3/4 c. milk
1/2 t. salt
4 T. warm water
Grease a cookie sheet. Heat the milk and shortening to the temperature of a warm baby bottle. Mix flour, salt and sugar in a separate bowl. Add water to the yeast in a separate bowl. Mix the egg in yet another bowl. Add the warm milk and melted shortening to the bowl of flour, sugar and salt. Add the egg and yeast and water.
Beat the entire mixture until it comes off the side of the bowl, which should be clean. Cover, let rise in a warm place until double in size (about 1 1/2 hours). Knead the bread down in size and shape into a round loaf. Place on a cookie sheet and let rise again to 1/2 again as big, about 45 minutes.
Bake bread at 300 degrees for approximately 45 minutes. After 30 minutes, baste the top of the bread with butter and also again after it has finished baking.