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Sally Lunn Bread Recipe

Yields1 Serving

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.

 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

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


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


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


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


Slice and serve.