Sally Lunn Bread Recipe
This Sally Lunn Bread is a soft, slightly sweet delight perfect for butter or sandwiches!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Loaf Pan
- Kitchen Towel
- Oven
Ingredients
- 1 cup milk (227g)
- 1/2 cup shortening (92g)
- 1/4 cup water (57g)
- 4 cups all-purpose flour (480g)
- 1/3 cup sugar (66g)
- 2 teaspoons kosher salt (5g)
- 2 1/4 teaspoons active dry yeast (7g, 1 package)
- 3 large eggs (150g)
Instructions
- 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.
- In a large mixing bowl, combine the milk and shortening. Heat gently in the microwave or on the stovetop until the shortening melts. Stir well to combine.
- Once the milk and shortening mixture is warm but not hot, add the sugar and eggs. Whisk until well combined.
- In another bowl, whisk together the flour and kosher salt.
- Add the activated yeast mixture to the wet ingredients, then gradually incorporate the dry ingredients. Stir until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic.
- Place the kneaded dough into a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Once risen, punch the dough down gently, shape it into a loaf, and place it in a greased loaf pan.
- Cover the loaf pan with a kitchen towel and let it rise again for 30-45 minutes, or until puffed up.
- Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and hollow when tapped.
- Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
- Check the expiration date on your yeast for freshness.
- For richer flavor, let the dough rise slowly in the refrigerator overnight.
- Don’t skip the second rise; it helps develop texture.
- Brush the top with melted butter for a glossy finish.