Sally Lunn Bread Recipe

Sally Lunn bread is a classic recipe that has roots in the 18th century, originating from Bath, England. This soft, slightly sweet bread is perfect for slathering with butter or using as a base for sandwiches. Whether you’re enjoying it fresh out of the oven or toasted the next day, this bread has a delightful texture and flavor that will impress your family and friends. Today, we’re diving into the details of making this beloved recipe, ensuring that every bite is as delicious as it should be.

Why It Works Every Time

The magic of Sally Lunn bread lies in its simple ingredients and straightforward method. The combination of milk, shortening, and eggs creates a rich dough that rises beautifully thanks to the active dry yeast. The sugar adds a hint of sweetness, while the kosher salt balances the flavors. The result is a soft and fluffy bread that is perfect for any occasion.

What You’ll Need

To make this delightful Sally Lunn bread, gather the following ingredients:

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

Before You Start: Equipment

Here’s what you’ll need to successfully bake your Sally Lunn bread:

• Mixing bowls: For combining ingredients.
• Measuring cups and spoons: Accuracy is key in baking.
• Whisk: To mix the ingredients evenly.
• Loaf pan: A standard size 9×5 inch loaf pan works best.
• Kitchen towel: To cover the dough while it rises.
• Oven: Preheated to ensure proper baking temperature.

The Method for Sally Lunn Bread Recipe

Follow these simple steps to create your own Sally Lunn bread:

Step 1: Activate the Yeast

In a small bowl, combine the warm water and active dry yeast. Allow it to sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active and ready to work its magic.

Step 2: Combine Wet Ingredients

In a large mixing bowl, combine the milk and shortening. Heat them gently in the microwave or on the stovetop until the shortening melts. Stir well to combine.

Step 3: Add Sugar and Eggs

Once the milk and shortening mixture is warm but not hot, add the sugar and eggs. Whisk until everything is well combined.

Step 4: Mix Dry Ingredients

In another bowl, whisk together the flour and kosher salt. This helps to evenly distribute the salt throughout the flour.

Step 5: Combine Wet and Dry Ingredients

Add the activated yeast mixture to the wet ingredients, and then gradually incorporate the dry ingredients. Stir until a soft dough forms.

Step 6: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.

Step 7: First Rise

Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Step 8: Shape the Dough

Once the dough has risen, punch it down gently to release the air. Shape it into a loaf and place it in the greased loaf pan.

Step 9: Second Rise

Cover the loaf pan with the kitchen towel and let it rise again for about 30-45 minutes, or until it has puffed up.

Step 10: Bake

Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

Step 11: Cool

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Allergy-Friendly Swaps

If you or someone you know has dietary restrictions, here are some easy swaps you can make:

• Milk: Substitute with almond, soy, or oat milk for a dairy-free option.
• Shortening: Use coconut oil or vegan butter instead.
• Eggs: Replace with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).
• Flour: Use gluten-free all-purpose flour for a gluten-free version.

Insider Tips

• To ensure your yeast is fresh, check the expiration date on the package before using it.
• For a richer flavor, let the dough rise slowly in the refrigerator overnight before shaping it.
• Don’t skip the second rise; it helps develop the bread’s texture.
• For a glossy finish, brush the top of the loaf with melted butter before baking.

Prep Ahead & Store

You can prepare the dough a day in advance. After the first rise, punch it down, shape it, and cover it tightly with plastic wrap. Refrigerate overnight. When you’re ready to bake, let the dough come to room temperature and proceed with the second rise.

• Storage: Store leftover bread in an airtight container at room temperature for up to 3 days.
• Freezing: Slice the bread and freeze it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Sally Lunn Bread Recipe FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Simply omit the activation step, and add it directly to the dry ingredients.

What should I do if my dough doesn’t rise?

If your dough doesn’t rise, it may be due to inactive yeast. Check the expiration date, and ensure your liquids were warm (not hot) during the activation process.

Can I make this bread in a bread machine?

Yes, you can use a bread machine. Add the ingredients according to the machine’s instructions, and select the basic bread setting.

What can I serve with Sally Lunn bread?

This bread is delicious with butter and jam, or you can use it as a base for sandwiches, especially with savory fillings.

Keep Cooking

If you love baking and want more delightful recipes, check these out:

• Sally’s Baking Addiction
• Pinch of Yum
• Minimalist Baker

Next Steps

Now that you’ve mastered the Sally Lunn bread recipe, it’s time to get baking! Gather your ingredients, don your apron, and enjoy the process of creating this beautiful bread. Whether you’re making it for a special occasion or just for yourself, remember to savor each bite of your homemade creation. Happy baking!