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Sliced loaf of Sally Lunn Bread on wooden board. Butter dish and raspberry jam on the side.
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4.69 from 16 votes

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 10 minutes
Cook Time50 minutes
Total Time2 hours
Course: Bread
Cuisine: American
Keyword: Bread
Servings: 12 slices
Calories: 368kcal
Author: Erica Walker

Equipment

  • 9x 5 loaf pan

Ingredients

  • 1 cup hot milk
  • 1/2 cup melted butter or 1/4 pound
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 package dry yeast
  • 1/4 cup warm water
  • 3 eggs
  • 3 1/2 cups white flour

Instructions

  • Mix the hot milk, melted butter, sugar, and salt in a large mixing bowl (a stand mixer works great) and let cool until lukewarm.
    Glass mixing bowl with milk and melted butter. Wooden spoon on the side.
  • In a separate bowl, whisk the yeast into the warm water and let it stand for 5 minutes to dissolve and get a little frothy.
    Glass bowl with activated yeast. Whisk on the side.
  • Add the dissolved yeast and the eggs to the first mixture and beat vigorously.
    Glass mixing bowl with yeast mixture and eggs to make Sally Lunn bread
  • Using a hook attachment for the stand mixer, gradually add the flour and mix for 3 minutes.
    A mixing bowl with yeast, eggs, milk, butter, sugar, and salt combined to make Sally Lunn bread.
  • Cover bowl loosely with plastic wrap or a towel.
    Glass mixing bowl of Sally Lunn Bread dough covered in plastic wrap.
  • Let the dough rise until doubled in size. This should take about 1 hour.
    Glass bowl of Sally Lunn Bread dough rising and doubled in size.
  • Preheat oven to 350. Pour the mixture into a buttered loaf pan. Bake for 50 minutes.
    Pouring Sally Lunn Bread dough into greased loaf pan.
  • Let the loaf cool for 5 minutes in the pan then transfer to cooling rack to let it cool more before slicing.
    Baked Sally Lunn Bread cooling on a rack.

Notes

How to Freeze Sally Lunn Bread 

  • 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.

Nutrition

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