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.
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!
