Sally Lunn Bread

    3 hours 10 minutes

    A famous bread from Bath in the UK, this is a brioche-style bread made with eggs, milk and butter. Very rich and a tender crumb, and not hard to make.

    2 people made this

    Serves: 8 

    • 3 cups (375g) plain flour
    • 1 tablespoon dried active baking yeast
    • 1 cup (250ml) milk
    • 3 tablespoon caster sugar
    • 60g butter
    • 1/2 teaspoon salt
    • 2 eggs

    Preparation:30min  ›  Cook:40min  ›  Extra time:2hours rising  ›  Ready in:3hours10min 

    1. In a large mixing bowl, stir together half of the flour and the yeast; set aside.
    2. In a medium saucepan heat and stir the milk, sugar, butter and salt just until warm and butter has almost melted.
    3. Add to flour mixture, then add the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Then beat on high speed for 3 minutes.
    4. Using a spoon, stir in enough of the remaining flour to make a stiff dough. Knead until smooth, then cover and let rise in a warm place until doubled in size; about 1 hour.
    5. Knead the dough again and shape into a round loaf. Place on a greased baking tray. Cover and let rise in warm place until almost doubled in size again; about 45 minutes.
    6. Preheat oven to 190 degrees C.
    7. Bake for 40 minutes or until bread sounds hollow when tapped. Remove bread from tray, serve warm or cool.

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    I was hoping that it would be a little sweeter than it was, but it was still very good. It made a large, tender crumb bread. Simple to make, I shaped the dough in a knot for added interest. I look forward to using the leftovers for French toast.  -  03 May 2013