Sally Lunn Bread Recipe
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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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I’ve heard of Sally Lunn Bread but I’ve never tried it. I think being a bread addict that I would love it!
I’ve never heard of this bread before, but it sounds heavenly!
I love how you can bake this in a bundt pan!! Add to that the fact that it mixes up quickly and requires no kneading and Im hooked.
I could make a meal of this, looks delicious and crumbly!
This is such a lovely bread, Robyn, and there’s nothing I love more than one that requires no kneading or big, heavy machines. Thank you for sharing this wonderful recipe and your beautiful photos!
Looks fab and looks like a great recipe to have handy for some comfort bread!
I have NEVER heard of this, but now must try it!!!
I have never had Sally Lunn bread, but it sounds like something I would LOVE!! It looks like total comfort food!!
I adore Sally Lunn bread. The first time I had it was in Philadelphia, at the City Tavern there. You’ve just reminded me that I brought home their cookbook with intentions to make it, and never did. Just added to the ‘list’!
That looks so good. I’m a sucker for breads and that one seems beyond easy.