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The Sally Lunn Eating House. A Sally Lunn is a large bun or teacake, a type of batter bread, made with a yeast dough including cream and eggs, similar to the sweet brioche breads of France. Sometimes served warm and sliced, with butter, it was first recorded in 1780 [1] in the spa town of Bath in southwest England. As a tea cake it is popular ...
Batter bread is a staple food of the American South. Batter bread can be made with wheat flour, cornmeal or corn flour, or both. [2] A recipe for batter bread appears in The Virginia Housewife by Mary Randolph. [3] Sally Lunn, Johnny cake, corn pone, and pancakes are well-known batter breads.
The Oxford English Dictionary traces the use of the English word manchet back to about 1450 and equates this type of bread with paindemain. [3]One of the first recipes printed in English for manchet breads comes from the 1588 recipe book The Good Huswifes Handmaide by an unknown author.
A Boston bun, also known as a Sally Lunn, is a large spiced bun with a thick layer of coconut icing, prevalent in Australia and New Zealand. Traditionally the bun contains sieved mashed potato , [ 1 ] and modern versions sometimes contain raisins or sultanas, the inclusion of which dates from the 1930s. [ 2 ]
Bread. Barley bread; Cockle bread; Granary bread – made from malted-grain flour (in the United Kingdom, Granary flour, a proprietary malted-grain flour, is a brand name, so bakeries may call these breads malthouse or malted-grain bread.) [2] See: sprouted bread for similar. Rowie; Loaf. Cottage loaf; Manchet; Milk roll – also known as a ...
The name may have come from the North-Eastern word stot, meaning to bounce, perhaps due to how the dough was thrown, or stotted, onto the bottom of the oven. [1] [3] [5]The bread has been made since at least before WWII.
Bread roll; Buttery (bread) C. ... Sally Lunn bun; Scone; Scuffler; Soda bread; ... This page was last edited on 4 June 2016, at 13:46 (UTC).
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