Sally Lunn Bread

Sally Lunn Bread

This is a recipe that was handed down from my great-grandmother. It is truly a family favorite that has been passed down through generations.  My mom loves this bread and had it all the time growing up. A special “thank you” to my aunt Karen for finding this recipe and sharing it with us! I love this bread because you don’t have to knead it and make a huge flour-y mess all over your counter. It is sweet, easy, and delicious (it tastes best with butter and jam)! If you would like to learn more about Sally Lunn bread and where it originated, click here.

Sally Lunn Bread

Sally Lunn Bread

Ingredients

  • 1 C. hot milk
  • 1/4 lb. butter
  • 1/4 C. sugar
  • 1 t. salt
  • 1 pkg. dry yeast
  • 1/4 C. warm water
  • 3 eggs
  • 3 1/2 C. white flour

Instructions

  • Mix the hot milk, butter, sugar and salt in a large bowl and let cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast and the eggs to the first mixture and beat vigorously.
  • Gradually add the flour. Cover and let rise in a warm place until about double in bulk. Spoon the mixture into a buttered loaf pan. Preheat oven to 350. Bake for 50 minutes.
http://www.favfamilyrecipes.com/sally-lunn-bread.html

Comments

  1. Pam says:

    You don't need to let it rise a second time once in the pan?

  2. Christy says:

    Looks delicious! Bread is truly one of my favorite foods to eat! Thanks for sharing a family treasured recipe.

    www.lifeofamodernhousewife.com

  3. rachel! says:

    It asks for hot milk, does that mean milk that has literally been heated? Oh boy, do I feel like a fool asking that!

    Thanks for your yummy recipes!

  4. Erica says:

    @Rachel– no worries! Yes, you will want to heat the milk up.

  5. Poweronyourvcr says:

    the ingredients to this are so simple- i've been looking for perfect bread recipes and i'm excited to try this one. how hot should the milk be? i've read if it boils it can ruin the yeast?
    http://contemporaryattempts.wordpress.com/

  6. Erica says:

    @Poweronyourvcr- it just needs to be very hot– not necessarily to a boil.

  7. Judy says:

    Wonderful recipe. My husband, and BOTH teenaged kids love this. I only had self rising flour so I just omitted the yeast. I can’t wait to try it with the “real” ingredients! I will have to at least double the recipe so hubby can take some to work and the kids can have some to share on the bus ride in the morning.

  8. Afshan says:

    I didn’t get a doughy mixture. Should I add more flour to it or is it supposed to be that way?

    • Emily says:

      Yes, try adding a little more flour until its the right consistency.

  9. DonnaMaree Austin says:

    In New Zealand a sally lun is a large sweet bun with raisins inside and topped with pink frosting or mock cream

  10. Sherrill Marbra says:

    This bread is delicious. I made one in my bread machine and it ran on the outside of the machine but it was eaten. Will this recipe work in bread machine? Thank you

    • Erica says:

      We have never made this in a bread machine before — I am guessing from your experience it didn’t work too great? I don’t know how I would adapt the recipe to make it work better. If you try it again let us know how it turns out!

  11. Donna Young says:

    I am going to give it a go in the bread machine!

  12. Lyndsey says:

    Holy crap mine is humongous. Don’t know if it will last the whole cooking time.

  13. Stephanie M. says:

    I just made this bread and it was great! I was wondering if this recipe would work using other flour, for example white whole wheat? Would I have to make any changes using white whole wheat flour? I’m really new to bread making. Thank you!

    • Echo says:

      I haven’t made this bread with wheat flour – but I think white whole wheat flour would work great. You may not need as much flour in the recipe. I would hold out one cup of flour and mix it in a little at a time. You don’t want the dough to become too stiff or the bread will turn out dry.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>