Sally Lunn Bread
According to legend, this sweet, brioche-like bread was invented by 18th-century baker Sally Lunn in England, then brought over to the Southern colonies. Though it’s traditionally baked into buns and spread with clotted cream, Sarah Simmons prepares the bread in a tube pan and serves it with butter or pimento cheese. Slideshow: More Breads and BiscuitsRecipe from Food & Wine America's Greatest New Cooks