Jan Kooistra - Our Daily Bread
Our Daily Bread
Jan Kooistra
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"


Classic Sally Lunn



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"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher,

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  Pfeiffer - Doors of Ireland
Doors of Ireland
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Friday, November 10, 2006

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Gilles  Joelle Le Scanff  Mayer - Bread
Gilles Joelle Le Scanff Mayer
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Classic Sally Lunn

The Little Irish Baking Book
The Little Irish Baking Book

By Ruth Isabel Ross, 1995, St. Martin’s Press

“Legend says that Sally Lunn sold her wonderful teacake in the streets of Bath, England, in the late 1700s. Now her teacake is known in Britain and America as well as Ireland. I have a recipe for a Sally Lunn yeast cake from a manuscript dated 1829 and found in the rafters of an old house in County Dublin.
Sally Lunn teacake was always a treat. It was sliced horizontally and spread thickly with butter. Then the halves were put together again and the teacake with sliced downwards. The butter melted deliciously. To keep it hot, it was placed by an open fire on a trivet, usually a brass one.
This recipe is made from fast-action yeast. If you choose to use fresh yeast, check the instructions on the packet.”

350 g/12 oz/3 cups strong white (bread) flour
50 g/2 oz/1/2 stick margarine
1/2 teaspoon/generous 1/2 US teaspoon sugar
15 g/1/2 ounce1 US tablespoon fast-action yeast
1 egg, beaten
175 ml/6 oz/3/4 cup tepid [105° - 115°] milk

Rub the margarine into the flour. Add the sugar and yeast. Then add the beaten egg and the tepid milk. Mix well and then knead on a floured board for 10 minutes.

Halve the kneaded mixture and put it into two round 20 cm/7-inch tins.
Prove/raise in a warm place, covering the tins with oiled polythene [plastic] bags.

When the dough has risen, in about 20 minutes, bake for 20 minutes at 220° C/425° F/gas 7.

Brush with milk to glaze and return to the oven to dry for 5 minutes.


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"[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells...there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread."
- M.F.K. Fisher, The Art of Eating

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