Sally Lunns
This bread reminds me of a little bakery near to where I was brought up in Merseyside. On my way back from school I would buy a Sally Lunn and eat it with butter when I got home.
Ingredients
- 400 g strong white flour plus extra for dusting
- 1 teaspoons salt
- 40 g caster sugar
- 40 g butter softened
- 20 g yeast
- 120 ml milk
- 120 ml water plus extra for icing
- 50 g sultanas
- 60 g glacé cherries
- 1 teaspoon ground cinnamon
- 3 oranges zest of it
- 75 g icing sugar
Instructions
- Put the flour, salt, sugar, butter, yeast, milk and water into a bowl and mix together with your hands.
- When all the flour has been incorporated tip the dough out onto a lightly floured surface and knead until smooth and pliable.
- Put the dough back in the bowl and leave for 1 hour to rest.
- Line a baking tray.
- Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer (blade attachment) or your hands, work it in well.
- Shape the dough into a sausage shape by flattening out the dough and rolling it up.
- Place the dough on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Bake the dough for 20 minutes, then transfer to a wire rack to cool.
- While it is cooling, make a water icing.
- Tip the icing sugar into a bowl, add a little water and mix in well, then gradually add water until the icing coats the back of a spoon.
- Drizzle the icing over the top of the bread.
- Cut into slices and eat with lashings of butter.
