Sally Lunn Bread Recipe


5 from 1 vote
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Sally Lunn bread is one of my family’s favorite breads. This crumbly, sweet bread is delicious with a light spread of softened butter with your supper or right by itself.

Whenever I taste Sally Lunn bread, one bite takes me back to visits to Virginia’s Colonial Williamsburg and it’s marvelous taverns, gardens, and homes. Thankfully, this Sally Lunn recipe is fairly simple to make at home. With basic ingredients and a little bit of time, I can create a bread that has has been enjoyed for centuries.

Here’s how I make it.

Here are the cast of characters – milk, shortening, flour, sugar, salt, dry yeast, and eggs.

Heat milk, water, and shortening over low heat until it reaches 120º Fahrenheit.

Whisk together 1 1/2 cups of flour, sugar, salt and yeast in a large bowl.

Pour warm liquid ingredients into bowl of dry ingredients. Beat all together until well combined.

Add in remainder of the flour and eggs.

Mix until well combined and dough pulls away from sides of the bowl.

Cover loosely with a clean cloth and place in a warm, draft-free area.

Allow to rise until the dough nearly doubles in bulk, about 1 hour.

Pour dough into buttered tube or Bundt pan. Press down with rubber scraper or wooden spoon, cover and let rise again – about 30 minutes.

Bake for about 40 minutes at 350º Fahrenheit. Remove from pan and allow to cool. Slice and serve with softened butter.

Sally Lunn Bread

5 from 1 vote
Sally Lunn bread is a favorite sweet, delicious bread. Sally Lunn is perfect with a light spread of softened butter or right by itself!
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes
Servings: 12


  • 1 cup (227 g) milk
  • 1/2 cup (92 g) shortening
  • 1/4 cup (57 g) water
  • 4 cups (480 g) flour
  • 1/3 cup (66 g) sugar
  • 2 teaspoons (5 g) kosher salt
  • 2 1/4 teaspoons (7 g) active dry yeast, 1 package
  • 3 (150 g) eggs


  • Combine milk, shortening, and water in saucepan. Warm to 120º Fahrenheit.
  • Blend 1 1/2 cups of flour, sugar, salt and yeast.
  • Mix warm liquid with flour mixture. Beat with electric mixture for about 2 minutes.
  • Add remainder of flour and eggs.
  • Cover dough with a clean cloth and allow to rise til doubled in bulk, about one hour.
  • Grease tube or Bundt pan well.
  • Press down dough and pour into pan. Let rise again for about 30 minutes.
  • Bake at 350º Fahrenheit about 40 minutes or until golden brown.
  • Turn bread onto bread board or plate to cool. Slice and serve with softened butter.


from The Taste of Williamsburg


Calories: 284kcal | Carbohydrates: 39g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 415mg | Potassium: 108mg | Fiber: 2g | Sugar: 7g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Ali says:

    Can I substitute softened butter for the shortening? I can’t wait to try this with French toast

    1. Robyn Stone says:

      Ali, you can substitute softened butter for the shortening in this bread. Hope you enjoy!