[Urbane Guerrilla]

. . . now for the rollicking bun!
Now for the muffin and toast!
And now for the

gay Sally Lunn!

Sally Lunn Recipe
(from historic Gadsby's Tavern, Alexandria, Virginia)

The following ingredients make one two-pound loaf:

3 1/4 cups flour
1/4 oz. active dry yeast
1/2 cup (short) melted shortening
3/4 cup sugar
3/4 cup (plus) milk
1/2 teaspoon of salt
1 egg
4 tablespoons warm water


Grease a cookie sheet. Heat the milk and shortening to the temperature of a warm baby bottle. Mix flour, salt and sugar in a separate bowl. Add water to the yeast in a separate bowl. Mix the egg in yet another bowl. Add the warm milk and melted shortening to the bowl of flour, salt and sugar. Add the egg and yeast and water.

Beat the entire mixture until it comes off the side of the bowl, which should be clean. Cover, let rise in a warm (non-air conditioned) place until double in size, about 1 1/2 hours. Knead the bread down in size and shape into a round loaf. Place on the cookie sheet and let rise again to 1/2 again as big, about 45 minutes.

Bake bread at 300 degrees F for approximately 45 minutes. After 30 minutes, baste the top of the bread with butter, and also again after it has finished baking.

Also a

Quick Sally Lunn
(from a Reedville, Virginia Cookbook)

1 egg, well beaten
2 cups flour
1 cup sweet milk
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
Butter size of an egg [a little more than 1/4 cup]

Beat egg -- add milk. Sift in flour to which has been added other ingredients. Add melted butter. Pour in a well greased cake pan and bake in hot oven [425 degrees F] until golden brown.

Serve either with whipped cream, sliced sugared fruit optional but tasty. Some Sally Lunns come out rather dry, and need everything a good dollop of whipped cream can do for them.