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

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.

Ingredients

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

Method

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.

Reference

About Rosetta. https://www.rosettabakery.com/about-us/

Classic Essential Bread and Buns by Anne Wilson