Sally Lunn loaf
A Sally Lunn is a type of enriched yeast bread associated with the city of Bath. It is traditionally served as a single bun or roll, but here we make it in a loaf tin. Cook’s notes To make in a bread machine make half quantity of dough. The baked loaf can be frozen for up to two months.
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Servings
1 loaf
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Serves
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Ingredients
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 317 | 11.0 | 5.1 | 0.4 | 50.3 | 22.2 | 1.7 |
Method
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Step 1
Sieve flour into a bowl and add the salt, sugar and yeast, sultanas and spice then make a well in the centre. Mix melted butter and milk together and add eggs and pour in the liquid. Mix together and then turn onto a floured surface.
Step 2
Knead till smooth (about 10 minutes). Place in a lightly greased bowl and cover with cling film. Leave to rise in a warm place for about 2 hours until doubled in size.
Step 3
Knock back the dough and place it into the greased tin. Cover loosely with cling film and leave to rise again for about 1 ½ hours until well risen.
Step 4
Bake in a preheated oven gas 5/190C for 25 minutes until golden and firm. Meanwhile place the sugar and water glaze in a pan and heat until dissolved.
Step 5
Remove from the oven and immediately brush top with the glaze. Allow to cool in tin for 15 minutes and then place on a cooling rack. When cold drizzle with icing and sprinkle on cherries and nuts.