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La Belle Cuisine - More Bread Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith," Classic Sally Lunn
"The smell of good bread baking, like the sound of
lightly flowing water, is indescribable in its evocation of innocence and delight..." |
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Classic Sally Lunn
“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.
350 g/12 oz/3 cups strong white (bread) flour 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. 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.
Click for Index - Bread Recipe Archives
"[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." |
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