Sally Lunn Bread Recipe

AuthorSteve Nubie
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It should be no surprise that Sally Lunn bread is named after a woman named Sally Lunn.  She was a pioneer woman who developed a bread recipe in the 1800’s that was so widely enjoyed that people started to call the bread by her name.  The secret is a combination of ingredients you would expect to find in a cake in a bread made with yeast instead of baking powder.

Some of the cake ingredients include eggs, butter, a lot of sugar for a yeast bread, milk and a yeast proofing process that allows the yeast to come to life and ferment before the addition of the other ingredients.  Sally Lunn bread is a great bread to eat when toasted and simply buttered or spread with your favorite jelly or jam.  As you would suspect it makes a great French toast and is a great sandwich bread as a perfect complement to savory toppings like salami, ham, corned beef, cheese and other cold cuts.

It’s easy to make in your bread machine from start to finish.  All you have to do is start the yeast proofing process in the bread pan before you add the other ingredients and choose your bread machine settings.

 

INGREDIENTS:
 1/3 cup of sugar
 2 ¼ teaspoons of bread machine yeast or active dry yeast
 ½ cup of milk + ½ cup of water at 110 degrees F./43 degrees C. (An easy way to do this is to combine the milk and water in a Pyrex measuring cup and microwave on high for 1-minute. The resulting temperature should be very close to 110 degrees).
 ½ cup (1-stick) of room temperature butter
 2 eggs
 4 cups of flour (You can add a bit more, 1-tablespoon at a time if the dough is too sticky)
 1 teaspoon of salt
DIRECTIONS:
1

Add the sugar, warm milk and water mixture and the yeast to the bread pan and let soak for 15 minutes.

2

Add the other ingredients to the bread pan in the order indicated in the recipe.

3

Select the basic white bread setting for a 2-pound loaf and medium crust.

4

When done, remove from the bread pan and let rest on a wire rack for 10 minutes.

5

Slice and serve.

Ingredients

INGREDIENTS:
 1/3 cup of sugar
 2 ¼ teaspoons of bread machine yeast or active dry yeast
 ½ cup of milk + ½ cup of water at 110 degrees F./43 degrees C. (An easy way to do this is to combine the milk and water in a Pyrex measuring cup and microwave on high for 1-minute. The resulting temperature should be very close to 110 degrees).
 ½ cup (1-stick) of room temperature butter
 2 eggs
 4 cups of flour (You can add a bit more, 1-tablespoon at a time if the dough is too sticky)
 1 teaspoon of salt

Directions

DIRECTIONS:
1

Add the sugar, warm milk and water mixture and the yeast to the bread pan and let soak for 15 minutes.

2

Add the other ingredients to the bread pan in the order indicated in the recipe.

3

Select the basic white bread setting for a 2-pound loaf and medium crust.

4

When done, remove from the bread pan and let rest on a wire rack for 10 minutes.

5

Slice and serve.

Sally Lunn Bread Recipe

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