Sally Lunn

sally lunn is an English cake like bread. The mixture is more of a thick batter than a smooth dough.

Disolve the yeast in warm water and add sugar leave for five minutes or until frothy.

In the mixing bowl aadd eggs, milk honey, butter, salt and 2 cups of the flour and yeast. Beat mixture for 5 minutes.

Add the remaining flour to make thick batter. Cover with plastic wrap for 1-1 1/2 hours. Stir down the butter.

Grease with butter or oil a 25cm round tin and place the batter.

cover and leave for 1 hour ou until well risen.

Preheat oven to 180 degrees and bake for 35-40 minutes or until skewer inserted comes out clean.

Once ready brush with the combined extra sugar and milk. Bake for another 5 minutes.

Turn onto a cake rake and let it cool for 20 minutes.

Slice, add butter and enjoy when it is warm.


Rosetta “Rose.” This bread originated from Italy, the bread is a shape of a rose and it is a tribute to a baker’s elder sister who worked in the Mills and she brought bread home after work.

The Rosetta bread is a perfect tea time or breakfast bread, or you can have it as a sandwich during lunch. It has a sweet taste, and simple to make.


7g dried yeast

2 tablespoon warm water

50g soft butter

1/4 cup olice oil

1/4 cup caster sugar

11/4 cup extra warm water

4 1/2 – 4 1/4 sieved bakers flour

1 teaspoon salt

Milk to glaze


Add the yeast and 2 tablespoon of water in a bowl. Cover it with cling wrap nd set aside for 5 minutes.

Once ready, add the yeast mixture, oil, butter, sugar and the extra water in a mixing bowl and combine.

Using a dough hook, add the flour and salt to the mixture and beat until mixture is smooth and elastic, if using your hand knead for ten minutes until smooth. If too sticky add little bit flour.

Oil a bowl with butter or oil and place dough in the bowl, add butter or oil onto dough and cover with cling wrap. Let it rest for an hour.

Spray oil in a round baking tray, make round balls to form a rose shape. The recipe makes ten balls, but I made extra. I used a 25 cm round tin. If they are remaining balls make buns or place them in another bowl. Cover with cling wrap and let it set for an hour.

Preheat oven to 180o degrees, brush milk onto bread and bake for 25 minutes or until cooked.


About Rosetta.

Classic Essential Bread and Buns by Anne Wilson

Banana Bread



I love banana bread and was inspired to make a healthier version.  I felt it was equally delicious.  This bread is  guilt free and is loaded with natural sweetness from the honey and bananas, crunch from the nuts and a good breakfast choice.


2 Cups Almond meal

1/2 cup of LSA or ground flaxseed

1/4 cup chopped walnuts

1/4 cup crushed almond

1/4 cup psyllium husk

1 1/2 tsp baking powder

2 tsp. ground cinnamon

2 tbsp. honey

4-6  dates chopped

2 tbsp.. cocoa powder

3 eggs

2 tsp. coconut oil

1 tsp. vanilla extract

3 ripe bananas

1/4 cup of milk (use your favourite milk)



Preheat oven to 160ºC Fan force.

Apply oil in a standard loaf tin and line the tray with baking paper to prevent sticking.

Remove two bowls.  In one bowl add the dry ingredients, almond meal, LSA, walnuts, psyllium husk, dates, baking powder, cinnamon, cocoa powder and mixed spices.

In the other bowl, add the wet ingredients, milk, mashed banana, eggs, coconut oil, honey vanilla extract. Whisk the wet ingredients together until combined.

Pour the wet ingredients onto the dry ingredients and mix well.

Once it is mixed add to the loaf tin and bake for 45 minutes.  Check to see if skewer is dry, if it is then it is ready if not bake it for another 5 minutes.





Almond Bread


I have always been curious about gluten -free bread and decided to make almond bread.  This gluten-free  loaf is easy to make and is delicious with your favourite spread or have it with eggs for breakfast.

2 Cups Almond meal
1/2 cup of LSA or ground flaxseed
1/2 cup chia seed
1/4 cup crushed almond
1/4 cup psyllium husk
1 1/2 tsp baking powder
1tsp salt
3 eggs
2 tbsp. coconut oil
1/3 cup of milk


Pre heat oven:180 degrees for non fan force and 160 degrees for fan force
lightly spread a standard loaf tin with coconut oil spray or olive oil spray, coat with extra almond meal to prevent it from sticking.
Whisk the wet ingredients in a mixing cup: milk, eggs and coconut oil.
Add all dry ingredients in a mixing bowl, Almond meal, flaxseed, chia seeds, psyllium husk, baking powder and salt.
Slowly add the wet mixture to the dry ingredients stirring until everything is well combined, If the batter is wet add the extra almond, if it’s dry add more milk.
Put mixture in loaf tin and place it in the oven for 35-45 minutes.
Insert a skewer to check if it’s cook. If the skewer is dry then the bread is done, If it starts to brown around the edges place foil and continue to cook.
Let the bread cool after you remove it from the oven.
To keep the bread fresh, place it in the fridge.


Try these dishes

Banana Bread

Moroccan Eggs

Banana, Blueberry and Coconut Muffin