Sally Lunn Bread

March 15, 2018
2 Ratings
Photo by Julia Gartland
  • Prep time 1 hour 40 minutes
  • Cook time 50 minutes
  • Makes 1 loaf
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • chowter
  • FrugalCat
  • Jesica
  • Leslie

11 Reviews

Leslie November 19, 2018 can be made in two pans, but you fail to include the cooking time adjustments in order to do so. Not very helpful.
cb October 27, 2018
Anyone tried this in 2 load pans? If so is the baking time the same or not?
chowter April 7, 2018
...just made this-yum! I substituted 42 ml olive oil for the 1/4 cup butter, which happily turned out fine. Thank you so much for the recipe-I'm going to be making this a lot!!
megan April 6, 2018
Growing up in Montreal in the 50’s I remember my mum buying a Sally Lunn loaf at the local bakery. It was a tall round loaf and made the best toast, what a treat! So happy to have this recipe to try.
javafiend April 4, 2018
Does it matter if the tube pan is non-stick?
Jesica April 6, 2018
I just did it on a regular non-stick and it worked just fine! Be shure to grease it. It’s an excellent recipe.
javafiend April 6, 2018
Oh I know one still needs to prep a non-stick pan ;D ... Thanks!
Angelina J. April 4, 2018
Has anyone tried this with whole wheat flour?
Jane B. April 6, 2018
I was wondering the same thing so I hope get an answer.
Abby P. April 16, 2018
I did roughly half AP flour (11 oz ~2 1/2 cups) and half whole wheat flour (13.5 oz ~3 cups) and it turned out great.
FrugalCat April 3, 2018
Any idea who Sally Lunn was?