Found this on the web. Sally Lunn or the original Bath Bun From the home web site: Legend has long been certain that a young Huguenot refugee – Solange Luyon – came to Bath in 1680 after escaping persecution in France. She found work in the kitchen of the bakery in the street known in those days as Lilliput Alley, and originally sold the baker’s wares from a basket in the lanes around Bath Abbey. But Solange – who, due to her colleagues unfamiliarity with French pronunciation, became known as Sally Lunn – had arrived in England with a unique skill to share. She began baking a rich, generous brioche bun similar to the French festival breads that she would have been so familiar with before she fled France. No. 1 SALLY LUNN (Modern) Ingredients make one 10 inch round loaf 1 cup milk 1 ½ teaspoons salt 4 tablespoons unsalted butter, cut into pieces Zest of 1 lemon 2 tablespoons sugar 2 large eggs, lightly beaten 15 ounces (about 3 1/3 cups) unbleached all-purpose flour, divided 2 ¼ teaspoons (one ¼ ounce package) instant yeast For glaze: 2 tablespoons milk 1 tablespoon sugar Preparation: 1. In a small saucepan over medium heat scald the milk, heating it until it just begins to steam and small bubbles appear around the edge, or about 180° F. Remove from the heat, add the butter and sugar, and stir until the sugar is dissolved. Let the mixture cool to lukewarm or about 100° F. 2. In the bowl of a stand mixer, whisk together 10 oz. (or 2 cups) of the flour and all of the salt, yeast, and lemon zest. Add the milk mixture and the eggs. Using the paddle attachment, beat the mixture at medium speed 4 to 5 minutes, or until well-combined and smooth, scraping the bowl down as needed. 3. Decrease the speed to low, add the remaining 5 ounces (or 1 1/3 cups) flour, and beat until fully incorporated, about 1 minute. Switch to the dough hook, and mix at medium speed for about 7 or 8 minutes, or until smooth and elastic. The dough should look very sticky and wet. 4. Scrape the dough into a large, lightly oiled bowl. Cover tightly with plastic wrap, and let sit at room temperature for 1 to 1 ½ hours, or until doubled in size. 5. Butter a tall-sided, round 10-inch pan, such as a springform pan (see note 1 below), and line the bottom with a round of parchment paper. Turn the dough out onto a well-floured surface. With floured hands, knead the dough a few times, deflating it, and forming it into a round ball with a skin stretching around the outside. Flatten it into a disc, dust off any excess flour, and transfer to the prepared baking sheet, smooth side up. Cover loosely with plastic wrap, and let rise at room temperature until well risen and crowning above the pan, about 45 to 60 minutes. Thirty minutes before baking, preheat the oven to 425° F, and position a rack in the lower third of the oven. 6. Bake the bread at 425° F for 15 to 20 minutes, or until a rich golden-brown on top. Check the bread after 10 minutes, and tent the top very loosely with aluminum foil if it seems to be over-browning. 7. While baking, heat the milk and sugar for the glaze together in a small pan, until the sugar has dissolved. When the bread is fully baked and just removed from the oven, gently brush the glaze over the top of the bread. You will probably not need all of it. 8. Cool the bread in the pan for 15 minutes, and then remove to a wire rack to cool thoroughly. Slice into wedges and serve warm; alternatively, split into three horizontal layers and fill with clotted cream for an authentic British teatime snack. Notes: 1. I used a 2-inch tall springform pan with no problems. If you prefer a straighter-sided Sally Lunn, or are using a short cake pan, you can make a collar out of parchment paper and aluminum foil (as you might for a soufflé). Cut pieces of parchment and foil as long as the circumference of your pan, plus an inch or two (about 33 inches for a 10 inch pan, about 30 for a 9 inch pan). Stack the foil on the parchment, and fold into thirds or quarters lengthwise, so that the foil is on the inside. Wrap the collar around the inside of the greased pan, and secure with tape if necessary. The foil should make it sturdy enough to hold itself up, and the tape will be unnecessary after the dough has risen enough. 2. If using an angel food cake pan or spring-form pan, poke a hole through the center of the dough after shaping it in step 5, making a tire or doughnut shape. Place in the greased pan around the center stem, and continue with the recipe as directed. 3. Sally Lunn can be baked into individual portions, using muffin tins; but be aware that this bread is an extremely high-riser. Use much less dough than you think you’d need in each tin. As I haven’t attempted them individually, my guess is that a minimum of 12 small Sally Lunns may be made out of this one recipe. This recipe is from The Art of cookery published in 1836 Sally Lunn From: The Art of cookery by John Mollard 1836 Knead together four pounds of sieved flour, a pint of yeast, a little orange flower water, three beaten eggs, a little grated nutmeg, some salt, three ounces of oiled butter coloured with saffron, and a pint of warm sweet milk. Set in a warm place to rise, make into buns, wash then over with a little oiled butter, bake in a brisk oven, and strew comfits over.
Posted on: Mon, 17 Mar 2014 12:13:19 +0000
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