Sally Lunn Bread – That’s a delightful homemade bread recipe that’s rich with sweet milk and butter flavors, resulting in a tender, golden loaf perfect as a side for any meal. Follow our easy steps for a super smooth baking experience, whether you’re a beginner or a seasoned pro.
Jump to RecipeI am a carbohydrate addict, and bread is one of my favorite carbs – not to mention a wonderful butter-delivery method! I found this unique bread recipe about 20 years ago, and it quickly became a family favorite. The texture is dense and almost cake-like, and it has a slightly sweet, rich flavor.
You need a tube pan or Bundt pan for this bread, and it should be very generously greased to prevent sticking.
This bread is very rich and does not require butter for flavor, but of course that’s up to you!
I hope you try this unique bread and let me know what you think!
Ingredients
Active Dry Yeast. Activates and ferments to make the bread rise and adds flavor.
Warm Water. Activates yeast and hydrates the dough.
Milk. Adds moisture, richness, and flavor to the bread.
Sugar. Sweetens the bread, feeds yeast, and enhances flavor and color.
Butter. Adds richness, moisture, and tenderness to the bread.
Salt. Enhances flavor, regulates fermentation, and strengthens dough.
Eggs. Provide richness, structure, and a softer crumb.
Flour. The main structural component provides gluten for structure and texture.
How to make Sally Lunn Bread
- Start by scalding the milk and melting the butter in a saucepan, along with the sugar. Cool to lukewarm.
- Bloom the yeast with the warm water in your stand mixer bowl for about 5 minutes. Add the beaten eggs and the milk mixture.
- Use the regular paddle attachment instead of a dough hook and mix at low speed until the dough is smooth. It will be a soft batter more than a thick dough.
- Place the dough into a large, greased bowl; cover and let rise in a warm place until double in bulk, about 1 hour. Stir the batter down and let rise for another 30 minutes.
- Stir down the dough again and pour into the greased tube pan; turn the pan while pouring in order to get it evenly distributed in the pan. Let the dough rise in the tube pan, covered, for 30 minutes.
- Bake the dough for 40-50 minutes until golden brown and a cake tester inserted in the center comes out clean. You may need to cover the top loosely with foil to prevent the top from browning too much.
- Remove from the oven and remove from the pan right away. Let the loaf cool for about 10 minutes before slicing.
Frequently Asked Questions
Yes, you can substitute instant yeast for active dry yeast in most bread recipes. However, you usually need to use about 25% less instant yeast than active dry yeast. So, if the recipe calls for 2 packages of active dry yeast, you can use approximately 1.5 packages of instant yeast. You also don’t need to dissolve instant yeast in warm water; you can add it directly to the dry ingredients.
The ideal water or milk temperature for activating yeast is usually around 110°F to 115°F (43°C to 46°C). It should feel warm to the touch but not hot. Using liquid that is too hot can kill the yeast, while milk that is too cold may not activate it properly.
You can knead the dough by hand if you don’t have a stand mixer. After mixing the ingredients, turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. This process develops the gluten and helps the bread rise.
More Recipes to Try
Sally Lunn Bread
16
2
hours15
minutes40
minutes161
kcal2
hours55
minutesSally Lunn Bread – That's a delightful homemade bread recipe that's rich with sweet milk and butter flavors, resulting in a tender, golden loaf perfect as a side for any meal. Follow our easy steps for a super smooth baking experience, whether you're a beginner or a seasoned pro.
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Ingredients
2 pkgs 2 active dry yeast
1/2 cup 1/2 warm water
1 1/2 cups 1 1/2 milk
3/4 cup 3/4 sugar
1/2 cup 1/2 butter cut into cubes
1 tsp 1 salt
2 large 2 eggs lightly beaten
5 cups 5 flour
Directions
- Heat milk, sugar, butter and salt in a saucepan over medium heat until butter begins to melt. Remove from heat and let cool while you prepare the yeast.
- In the bowl of a stand mixer, combine yeast and warm water. Let stand 5 minutes for yeast to bloom.
- Lightly beat eggs and add to the milk mixture. Pour over yeast and blend well. Gradually add flour and mix on low speed until smooth. Dough will be a soft batter.
- Cover and let rise in a warm space until doubled in bulk – about 1 hour. Stir down mixture, cover and let rise again for 30 minutes.
- Preheat oven to 350℉. Grease a 10-inch tube pan or bundt pan.
- Stir down bread batter and pour into prepared 10-inch tube pan. Cover and let rise again for 30 minutes or until double in bulk.
- Bake for 35-40 minutes until golden brown and a cake tester inserted in the center comes out clean.
- Remove from pan onto a cooling rack; let cool a few minutes before slicing.
Nutrition Facts
- Calories: 161kcal
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