- 1 loaf
- Cooking time:
- 25 mins
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.
|Values shown are approximate.|
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.
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.
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.
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.
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.
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