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Tomorrow's Bread: Sally Lunn?

Although we watched an episode of Chopped last night in which one of the mandatory ingredients for a dish was barley flour—but I don't think I've seen barley flour before. It was described as having essentially no gluten; maybe I could make a flatbread out of it? Assuming of course that I could find some. (Apparently, Bob's Red Mill has some, but I've never seen it at ShopRite, Acme, Stop'n'Shop, or even Wegman's.

Now, on to Sally Lunn. Wikipedia speaks of it as referring to a kind of bun. The recipe I got from Mama is for a loaf. And the article says it's "often lightly scented with lemon." Are we talking about the same thing? I think not.

Mrs. Acton's English Bread Book from 1857 mentions "Flour, 1 lb. [about 2½ cups]; butter, 3 oz.; pounded sugar, 3 oz.; German yeast, full ounce; [let rise] 2 to 3 hours, or until extremely light. Flour, in addition, one pound; to stand in tins until risen to their edges." It allows for the addition of "[a]n egg or two, when they are considered requisite"—my recipe calls for three, but with more flour. And Mrs. Guest's Bread and Fancy Breads from 1917 also refers to a single loaf, and doesn't mention any lemon. So I'm comfortable with my recipe. Who needs Wikipedia when you have Mama?

I'll have plenty of pictures tomorrow, and I'll narrate all the action. Until then, remember: All sorrows are less with bread.

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