Sally Lunn is one of those recipes that is so old it can be called a receipt, the name given to instructions in cookery up until several generations ago. The way to prepare and serve it, however, is as varied as the stories about why it is called Sally Lunn. As to the name, there are those who say that Sally was the daughter of a pastry cook in Bath, England. Because the bun is similar to a French brioche, others say she must have been a French Huguenot woman who baked them. Then they say that no French lady would be named Lunn or called Sally. Others say there was no one named Sally at all; the words are a corruption of sol et lune, the French words for sun and moon that may have been used to describe the round shape of the buns, or perhaps a French word like solimeme for a type of brioche. All I know is this is the best Bread!!!My Recipe comes from my sister in law, who has had it in her family for generations.