Sally Lunn Bread

4.67 from 3 votes
32 Comments

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This Sally Lunn bread recipe comes to us from my great-grandmother. This sweet bread is a family favorite, passed down through generations and is always warm, sweet and satisfying.

Sally Lunn Bread

This Sally Lunn Bread 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 tastes absolutely delicious with butter and homemade jam!

What is Sally Lunn Bread?

A Sally Lunn type bread is a sweet bread similar to brioche or a teacake. This recipe goes back centuries, to the 1700s where it is believed to have originated in the spa town of Bath in southwest England. However, details surrounding how it came to be are a bit unknown. One theory is that this recipe got its name from the title “Soleil et lune” which is French for “sun and moon”, representing the golden crust and fluffy white interior of the bread. The Sally Lunn Eating House in Bath, England claims the recipe was brought to the region in the late 1600s by a refugee named Solange Luyon, who became known as Sally Lunn. We aren’t sure which theory to believe, but we know this: Sally Lunn bread is scrumptious and we love it!

Suggestions for this Recipe

  • We always bake this recipe into a loaf, but you can bake them into roll form or mini bread loaves.
  • Serve this bread with butter and jam. We love this Fresh and Easy Strawberry Jam or this Raspberry Peach Freezer Jam recipe.
  • No need to knead this bread! It’s so easy to make. All you do is stir together ingredients, let it rise, then bake! You can even let it rise right in your baking pan, or transfer from a bowl to pan, whichever method you prefer.
  • Sally Lunn Bread freezes beautifully! Freeze tightly covered or in a freezer safe bag and it’ll stay nice and fresh in the freezer for a couple of months.
  • For even ore ease you can slice the loaf and then freeze. Then all you have to do is pull out a couple of slices at a time, toast them up and enjoy with a slather of butter and jam.

More of our Favorite Bread Recipes

Most of our meals just don’t feel complete without a side of warm, fluffy rolls or bread. Here are a few of our very favorite recipes to try:

How to Make Sally Lunn Bread

Sally Lunn Bread

4.67 from 3 votes
This Sally Lunn bread recipe comes to us from my great-grandmother. This sweet bread is a family favorite, passed down through generations and is always warm, sweet and satisfying.

Prep Time 1 hr 10 mins
Cook Time 50 mins
Total Time 2 hrs
Course Bread
Cuisine American
Servings 12

Equipment

  • Loaf pan

Ingredients

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.

Nutrition Information

Calories: 368kcalCarbohydrates: 59gProtein: 9gFat: 10gSaturated Fat: 6gCholesterol: 63mgSodium: 32298427mgPotassium: 6787mgFiber: 2gSugar: 6gVitamin A: 330IUCalcium: 20041mgIron: 278.4mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. To the 800 people who asked about a second rise, the answer is NO, you don’t need a second rise. I made this for the first time today precisely because it seemed so easy and it was. My only variation was that I used bread flour because I wanted to use up what I had. It came out akin to light and airy biscuits in texture. I’m also curious to try this by giving it a good knead to see what results I get. That said, follow the recipe the way it’s written and you won’t be disappointed.

  2. 5 stars
    Delicious! More like cake than bread. I followed the one-rise instructions. It rose big and beautiful in the oven and did not overflow my 4.5″x8.5″ (measured at the bottom) loaf pan. I let it cool in the pan for 10 minutes or so before turning it out because it seemed a little delicate. I have been looking for a recipe for “Mickey Cake” a la Maurice Sendak’s “In the Night Kitchen”. I think this is the one! Milk in the batter, milk in the batter, we bake cake and nothing’s the matter! Thank you for sharing your recipe.

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