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	Sally Lunn salamander salami salicornia Sally Lunn Salmanazar Salzburger nockerl Samsoe cheese Definition: 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 cakelike 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. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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