Sally Lunn Bread
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 Time1 hour hr 10 minutes mins
Cook Time50 minutes mins
Total Time2 hours hrs
Course: Bread
Cuisine: American
Keyword: Bread
Servings: 12 slices
Calories: 368kcal
Author: Erica Walker
- 1 cup hot milk
- 1/4 pound butter
- 1/4 cup sugar
- 1 teaspoon salt
- 1 package dry yeast
- 1/4 cup warm water
- 3 eggs
- 3 1/2 cups white flour
Mix the hot milk, butter, sugar, and salt in a large bowl and let cool until 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.
How to Freeze Sally Lunn BreadÂ
- Freezing - 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.
- Frozen slices - For even more ease you can slice the loaf and then freeze it. 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.
Calories: 368kcal | Carbohydrates: 59g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 32298427mg | Potassium: 6787mg | Fiber: 2g | Sugar: 6g | Vitamin A: 330IU | Calcium: 20041mg | Iron: 278.4mg