Deb over at Smitten Kitchen wrote a piece about Sally Lunn bread that had me checking my egg supply before I was done reading the post. A bread recipe with "light brioche" taste and drama over its origins to boot? Sign me up!
I heartily appreciate the alterations and streamlining Deb did to the recipe, which made mixing and baking this loaf a breeze. It is quite a wet batter, so I was expecting a moist loaf, but I fear I over-baked it. I checked on it at 15 and then 30 mins. At the 30 min mark, I realized it was ready to come out 5 mins ago, so its a good thing I didn't let it go unattended to the 40 min mark!
It still is a lovely loaf to eat, even with my over-baking. It tastes great with some jam or just plain ol'buttter. I will definitely be making this recipe again and suggest you do too.
I must confess that I kept wanting to read this bread's name as "Sally Luna," which makes me think of Luna Park in Coney Island and somewhat like this bread more. This thought process made me want to watch some Luna Park footage. I found this silent film from the Library of Congress of the Shooting the Chutes ride in action.
"Shooting the chutes, Luna Park, Coney Island" from The Library of Congress
That ride looks like a super fun time. Funny though, I never go on water rides when I am at an amusement park because walking around sopping wet for the rest of the day isn't my idea of a good time. Ah, this is when old-timey romanticism butts heads with everyday-reality. Oh, can we just stay in dreamland for just a wee bit longer?