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Sally Lunn

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Bread (238)      Orange (51)     

Whether this enriched sweet bread is named after an actual baker or if it derives from the French baked solilem, no one is quite sure, but it is a recipe that has been going strong for over three hundred years. Usually it contains lemon zest, but as I did not have any, I used an orange instead. Based on the brands I used, each slice is about 160 calories. If you like, you can check out my bread making tips.

Preparation Time: 1 hr 30 minutes
Cooking Time: 25 minutes
Makes: 1 loaf

350g wholemeal bread flour
1 1/2 tsp fast action yeast
1/4 tsp salt
3 eggs
180ml creme fraiche
2 tbsp soya milk
2 tbsp Truvia sweetener (or caster sugar if you prefer)
1 orange


Heat the creme fraiche on a gentle heat in a saucepan.
Zest and juice the orange.

Beat the zest into the eggs, then beat in the creme fraiche.

Mix the flour, salt, yeast, and one tablespoon sweetener/sugar together.

Mix the flour and egg mixtures together to form a dough.

Knead the dough for ten minutes, the prove for about and hour.
Preheat the oven to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.

Place the dough in a loaf tin and bake.
Heat the milk gently in a saucepan and add one tablespoon sweetener/sugar, and stir until it has dissolved into a syrup.
Glaze the bread with the syrup.

I like this Recipe - 5
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