This Sally Lunn Bread is a delicious no-knead yeast bread recipe. Serve this Sally Lunn Bread with soups, sliced for sandwiches, toasted for breakfast, and more!
I have such fond memories from my childhood of eating freshly baked bread at my grandma’s house, sitting down together to indulge in a slice of warm goodness slathered in butter. I think bread might just be my food love language! This Sally Lunn bread is one of my favorite yeast bread recipes to make. It is so easy (no kneading at all!), and the end result is truly delicious. I love that the easy prep for this bread makes this a recipe I can make even during busy weekdays. Sally Lunn bread is one of our favorite things to eat alongside a bowl of soup, and it is equally yummy enjoyed in the morning with a bit of jelly or jam and a cup of coffee. You are going to love this recipe!
Confession: When I first started baking, I was always intimidated by recipes that involved yeast. Something about blooming the yeast scared me for some reason! If you can relate, you are really going to love this Sally Lunn bread recipe. It is the perfect bread to make to cure you of your yeast fears!
Legend has it that Sally Lunn bread was named after a French pastry cook, but many stories exist about where exactly this recipe originates. This bread is sometimes referred to as Sally Lunn Cake, and it has a sweet taste and soft texture, similar to a brioche. By adjusting the amount of sugar in this recipe, you can make it sweeter or less so, depending on your personal preference.
Using a stand mixer for this recipe is ideal, as you can mix the dough and then allow it to rise in the same bowl. The dough for Sally Lunn bread is incredibly sticky and wet, somewhat like a very thick cake batter. The first time I made it, I was certain I had done something wrong!
After mixing, cover the dough and allow to rise in a warm place for one hour, until doubled in bulk. Look at those beautiful bubbles!
After the first rise, spread the dough into a greased tube pan.
Cover the pan and allow to the dough to rise again for about 30 minutes more, until doubled in bulk once again. Uncover and bake in a pre-heated 350-degree oven for 35 minutes, until the crust is golden and the bread makes a hollow sound when tapped. Turn out immediately onto a cooling rack.
Sliced thinly, this bread is delicious for sandwiches, but I have to say my personal favorite is to eat a slice when it is still warm from the oven with some sweet orange marmalade and a bit of butter.
Although I have never tried it, this Sally Lunn bread can also be made in a Bundt pan. Pretty!
- 4½ teaspoons yeast
- ½ cup warm water (110-110 degrees Fahrenheit)
- 1½ cups milk
- ¼-1/2 cup granulated sugar (adjust depending upon your preferred level of sweetness)
- ½ cup unsalted butter
- 1 teaspoon salt
- 2 large eggs
- 5 cups all-purpose flour
- Combine the yeast and warm water in the bowl of a stand mixer. Allow to bloom for 5 minutes.
- Combine the milk, sugar, butter and salt in a medium saucepan. Heat over medium heat, stirring often, until butter melts. Remove from heat and cool to 110-110 degrees.
- Add the milk mixture to the yeast mixture in the stand mixer bowl. Beat until combined. Add the eggs, one at a time, beating well after each addition. Gradually add in the flour, ½ cup at a time, stirring until fully incorporated after each addition. Scrape down the sides, and beat again until smooth. Cover the bowl with a tea towel, and place in a warm place to allow the dough to rise for 1 hour, until doubled in bulk.
- Spray a 10-inch tube pan with non-stick spray. Spread the dough evenly into the pan. Cover and set aside to rise for 30 minutes more, until dough is doubled in bulk. While dough rises, preheat oven to 350 degrees.
- Place the pan in the preheated oven and bake for 35 minutes, until crust is golden and the bread makes a hollow sound when tapped. Turn out immediately onto a wire rack to cool completely.