North Parade Passage Bath, Sally Lunn
North Parade Passage Bath
Giclee
print reproduction of 'Stories in Storeys' from Limited Edition
Collagraph Print of North Parade Passage Bath including Sally Lunns by
Jackie Curtis.
The original Collagraph blocks used a variety of materials including several floor clothes and a piece of sack.
The original print was too large for my press so it was produced on the drive with my neighbour's garden roller. Full size print also available please contact me for more info.
The print was produced for the 2009 'Bath Prize' a link to their site is contained in the 'Links' section and the Giclee print was printed by the organisers.
The original Collagraph blocks used a variety of materials including several floor clothes and a piece of sack.
The original print was too large for my press so it was produced on the drive with my neighbour's garden roller. Full size print also available please contact me for more info.
The print was produced for the 2009 'Bath Prize' a link to their site is contained in the 'Links' section and the Giclee print was printed by the organisers.
Ref:
Giclee Print North Parade Passage Bath
Prior Park - Information from Answers.com
The building in Lilliput Alley, now North Parade Passage in Bath, which he used
as a post office became his Town House. He acquired the stone quarries at ...
The building in Lilliput Alley, now North Parade Passage in Bath, which he used
as a post office became his Town House. He acquired the stone quarries at ...
Oxford Food & Nutrition Dictionary:
A sweet, spongy, yeast cake, named after a girl who sold her tea
cakes in Bath in the eighteenth century. In southern states of the USA, a
variety of yeast and soda breads.Sally Lunn
http://www.sallylunns.co.uk/
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You can't visit Bath without experiencing
SALLY LUNN'S
One of the oldest houses in Bath
Home of the original Bath bun
Award winning inexpensive local cuisine
Museum
Click here to download a PODCAST about Bath / Sally Lunn's
Menus on DOWNLOADS PAGE
Sally Lunn's is much more than a world famous tea and eating house in the centre of the wonderful city of Bath England. Our historic building is one of the oldest houses in Bath. Our kitchen museum shows the actual kitchen used by the young Huguenot baker Sally Lunn in Georgian Bath to create the first Bath bun - an authentic regional speciality now known the world over.Sally Lunn's is open for morning coffee, lunch, afternoon tea, pre-theatre dinner and dinner. Menus offer historic refreshment based on the original Sally Lunn bun - still baked to a secret recipe - and rich in local cuisine and authentic historic dishes. We are a truly authentic English eating house serving regional English food - including our trencher dinner.
Our website contains Bath UK tourist information and travel information for a trip to the beautiful Roman spa city of Bath in the English West Country. We have compiled details and links of day trips to Bath, things to do in Bath, Bath bed & breakfasts, Bath guest houses, Bath hotels and Bath visitor attractions.
We are sure that if you visit Bath you will decide to eat with us at least once but we know you'll want to try one of the other highly individual Bath Restaurants
lly Lunn
Ingredients:
One 1/4-ounce (7 gram) package instant yeast
2 cups whole milk, heated to almost boiling, then cooled to lukewarm (about 110ºF)
4 tablespoons butter, melted and cooled slightly
4 cups all-purpose flour
2 eggs, beaten
1 teaspoon kosher salt
1 tablespoon cardamom sugar (or regular sugar)
Cooking spray
Special Equipment: 12-cup Bundt pan (or tube pan of equivalent size)
Procedure:
Crunchy, sugar-y top of Sally Lunn
One 1/4-ounce (7 gram) package instant yeast
2 cups whole milk, heated to almost boiling, then cooled to lukewarm (about 110ºF)
4 tablespoons butter, melted and cooled slightly
4 cups all-purpose flour
2 eggs, beaten
1 teaspoon kosher salt
1 tablespoon cardamom sugar (or regular sugar)
Cooking spray
Special Equipment: 12-cup Bundt pan (or tube pan of equivalent size)
Procedure:
- Spray the Bundt pan with cooking spray and set aside.
- Dissolve the yeast in the milk. Add the butter, flour, eggs, and salt, and beat with a wooden spoon until the batter is smooth.
- Pour the batter into the greased Bundt pan and cover with plastic wrap. Set in a warm, draft free place for about 1 1/2 hours, or until the batter has doubled in bulk.
- Preheat the oven to 450ºF.
- Sprinkle the Sally Lunn with the sugar and bake for 20 minutes, or until the top is golden brown.
- Cool in pan for 5 minutes, give a the pan a good rap on the counter, and invert onto a cooling wrack.
- Serve warm with jam, honey, cheese, or any number of delicious savory or sweet accompaniments.
Cut Sally Lunn
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