Hoopskirts

Time for a Do Over! Sally Lunn with butter and raspberry jam I was really unhappy about the bread failing (see previous post), so I decided to try again.   Challenge 7: Pretty as a Picture I'll be honest - at this point I didn't care how pretty the result was or not - I just wanted the bread to rise and have an acceptably light but not over light texture. We could discuss variations on Sally Lunn ad infinitum - I've seen batter versions that are poured into the pan, shaped buns, and bread loaves.  The recipe I selected suggests it can be griddle cooked, resulting in something similar to an English muffin. We could discuss who Sally Lunn was and trace the recipe from England to America.  But, you know what?  Perhaps another time.  I'm just fighting mad after the last challenge failure.  We are just going to focus on this bread and getting it to come out (it's baking as I type) The Recipe, Year, and Region This version of Sally Lunn come

Baking Bread (in which we experience a failure.  You might want to grab some hankies) It's time for another Historical Food Fortnightly Challenge : Pretty As A Picture  Challenge 7:    If you're a fan of cooking competition shows (like I am!), you know how the saying goes:  we eat first with our eyes.  Make a dish that looks just as spectacular as it tastes.  Extra points for historically accurate plating - and don't forget to post pictures! This is a tale of dashed expectations and hopes.  Sorrow and woe!  I had debated long and hard over what to make that would be pretty and realized that prettiness would be complex to achieve.  Some Victorian food sounds rather amazing, using complex pudding or ice cream molds, which I do not own.  Looking at a simpler food, such as a roast, I realized that the various accompanying sides are what brings color to a table.  Wanting to limit my challenge food to one item, I knew I would have to seek elsewhere.  Bread is a