Recipe For Sally Lunn Bread

Recipe For Sally Lunn Bread

This homemade no-knead recipe for Sally Lunn bread is quick and easy to prepare. If you’re looking for an original Sally Lunn batter bread then you are in the right spot.

Sally Lunn bread is a popular no-knead British batter bread that is made using yeast, butter, flour, sugar, milk, and salt. You can bake this traditional Sally Lunn bread in a loaf pan, tube cake pan, or in mini loaf cake pan.

I’ve been making this recipe for Sally Lunn Bread for years, it is perfect with a cup of coffee or tea and spread with a fruit jam.

Let’s make this Sally Lunn Bread Recipe!

Original Sally Lunn Batter Bread

Ingredients For Sally Lunn Bread

  • 4 cups all-purpose flour (480 grams)
  • 3 large eggs (150 grams)
  • 1/3 cup sugar (70 grams)
  • 1 1/2 teaspoon salt (8 grams)
  • 3 teaspoons dry instant yeast (9 grams)
  • 1 cup of milk (230 grams)
  • 1/2 cup water (120 grams)
  • 3 tablespoons butter (45 grams)

How To Make Sally Lunn Bread?

  1. Add the flour and dry instant yeast into a large bowl and whisk together. Ser aside.
  2. Combine the milk, water, salt, sugar, and butter in a pot and heat until the temperature reaches 120°F-130°F. You can also heat using a microwave just be careful not to overheat.
  3. Add the eggs to a large bowl and beat for a few seconds using a hand mixer. Add the milk mixture and beat on low speed until combined.
  4. Gradually add the flour mixture beating in additions on medium speed until a thick batter is formed, about 4-5 minutes.
  5. Transfer the batter into two greased 8 1/2 inch by 4 1/2 inch loaf baking pans or use a large 12 cup tube or bundt cake pan.
  6.  Preheat the oven to 375°F and set the rack to the middle position.
  7. Bake the smaller batter bread for 25-30 minutes and the larger tube pans for 45-60 minutes or until golden brown.
  8. Remove Sally Lunn bread from the oven and allow it to cool in the pan for 5 minutes, then turn it over onto a cooling rack. Let it completely cool before slicing for about 45 minutes.
  9. Enjoy!

Sally Lunn Batter Bread

Original Sally Lunn Bread Recipe

This homemade no-knead recipe for Sally Lunn bread is quick and easy to prepare. If you’re looking for an original Sally Lunn batter bread then you are in the right spot.
Prep Time 20 mins
Cook Time 30 mins
Proofing 1 hr
Total Time 1 hr 50 mins
Course Bread, Side Dish
Cuisine British, United Kingdom
Servings 16 slices
Calories 160 kcal

Ingredients
  

  • 4 cups all-purpose flour 480 grams
  • 3 large eggs 150 grams
  • 1/3 cup sugar 70 grams
  • 1 1/2 teaspoon salt 8 grams
  • 3 teaspoons dry instant yeast 9 grams
  • 1 cup of milk 230 grams
  • 1/2 cup water 120 grams
  • 3 tablespoons butter 45 grams

Instructions
 

  • Add the flour and dry instant yeast into a large bowl and whisk together. Ser aside.
  • Combine the milk, water, salt, sugar, and butter in a pot and heat until the temperature reaches 120°F-130°F. You can also heat using a microwave just be careful not to overheat.
  • Add the eggs to a large bowl and beat for a few seconds using a hand mixer. Add the milk mixture and beat on low speed until combined.
  • Gradually add the flour mixture beating in additions on medium speed until a thick batter is formed, about 4-5 minutes.
  • Transfer the batter into two greased 8 1/2 inch by 4 1/2 inch loaf baking pans or use a large 12 cup tube or bundt cake pan.
  • Preheat the oven to 375°F and set the rack to the middle position.
  • Bake the smaller batter bread for 25-30 minutes and the larger tube pans for 45-60 minutes or until golden brown.
  • Remove Sally Lunn bread from the oven and allow it to cool in the pan for 5 minutes, then turn it over onto a cooling rack. Let it completely cool before slicing for about 45 minutes.
  • Enjoy!
Keyword Batter Bread, Original Sally Lunn Bread Recipe, Quick Sally Lunn Bread, Sally Lunn Batter Bread, Sally Lunn Bread, Sally Lunn Bread With Yeast, Traditional Sally Lunn Bread
 

 



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