Sally Lunn Bread is an old-fashioned southern yeast bread with a little sweetness. Baked in a bundt pan, it looks like a pound cake, but definitely has the flavor and texture of a yeast bread.
Tastes great served with lots of butter or jam or marmalade. Stale Sally Lunn Bread makes fantastic French toast. Sally Lunn Bread dates back to the 1700s and its origin isn’t entirely clear. One story is that it is named after am 18th century English woman from Bath. Whatever the origin, it is a bread that has stood the test of time.
Sally Lunn Bread is not only one of the most delicious yeast breads you will ever taste, it is also one of the easiest. No kneading required. This easy bread develops a golden crust and the interior is wonderfully light with a slightly sweet yeast flavor.
This bread can be made from ingredients you are likely to have on hand.
- whole milk
- active dry yeast
- all-purpose flour
- Be sure you don’t use water that is hotter than 110 degrees. And let the milk mixture cool to below 110 degrees. A kitchen thermometer is great for this.
- After you let the yeast and water sit for 5 minutes, there should be bubbles that have formed on the top. If there aren’t any, toss it out. It is no good and your bread will not rise if you use it.
- Will keep for several days if wrapped tightly. Tastes great toasted. If you have any left after 3 days, turn it into French toast.
- Can be frozen for several months.
Happy Bread Baking!
More Delicious Bread Recipes:
- Cheesy Broccoli Cornbread
- Homemade Buttermilk Bread
- Irish Soda Bread
- Whole Wheat Buttermilk Bread
- Honey Oat Wheat Bread
Sally Lunn Bread
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1/2 cup butter
- 1 teaspoon salt
- 2 (1/4-ounce) packets active dry yeast
- 1/2 cup warm water (100 to 110 degrees)
- 2 large eggs
- 5 cups all-purpose flour
- In a saucepan, heat milk, sugar, butter, and salt just until butter melts. Stir well and let cool to 100 to 110 degrees.
- Combine yeast and warm water in small bowl. Let sit 5 minutes.
- Add yeast mixture, butter mixture and eggs to a mixing bowl and beat with an electric mixer until blended.
- With mixer on low, gradually add in flour. Mixture will be very sticky.
- Cover bowl and let dough rise for 1 hour or until doubled in bulk.
- Punch dough down and cover and let rise for 30 minutes.
- Transfer dough to a well-gresed Bundt pan. I like to spray it with baking spray with flour. Cover and let rise for 20 to 30 minutes.
- Bake in a 350 degree oven for 35 to 40 minutes. Remove from pan immediately. Serve with butter or jam.
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