Sally Lunn Bread

March 15, 2018
Photo by Julia Gartland
Author Notes

This recipe comes from the cookbook Betty Crocker Lost Recipes . The distinctive feature of this simple enriched bread is the shape, a tube pan. But, good news: you can also use this same recipe in two loaf pans. It's a rustic bread that tastes somewhere between brioche and an English muffin, and takes about two hours to pull together, start to finish. —Food52

  • Prep time 1 hour 40 minutes
  • Cook time 50 minutes
  • Makes 1 loaf
  • 1/2 cup very warm water (120° F to 130° F)
  • 2 packets (2 1/4 teaspoons each) active dry yeast
  • 5 1/2 cups all-purpose flour
  • 1 1/2 cups very warm milk (120° F to 130° F)
  • 1/4 cup butter, cut into small pieces
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 tablespoon butter, if desired
In This Recipe
  1. In a large bowl, mix warm water and yeast; stir until dissolved.
  2. Stir all the remaining ingredients together. Beat with a spoon until dough pulls cleanly away from the sides of bowl and is smooth. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour or until doubled in size.
  3. Grease or spray a 10-inch tube pan with cooking spray. Stir down dough with spoon. Pour evenly into pan. Cover with plastic wrap; let rise in warm place about 30 minutes or until dough is about 1 inch below the top of the pan. Heat oven to 350° F.
  4. Bake loaf 45 to 50 minutes or until golden brown. Immediately remove from pan using knife to loosen edges. Place on wire rack. When ready, enjoy with butter, jam, or whatever you please.

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