Sally Lunn

This rich, slightly sweet yeast bread was brought to the Colonies from England and subsequently became a favorite in the South. There are several tales as to its origin, the most popular being that Sally Lunn, an 18th-century woman from Bath, England, created this delicate cake-like bread in her tiny bakery for her prominent patrons' tea parties. Those original Sally Lunns were baked as large buns, split horizontally and slathered with thick Clotted Cream.