Sally Lunn Bread


Sally Lunn Bread

45 Min

This bread, "the pride of Southern cooks," is named for a young lady who sold homemade bread in the streets of England's 18th century spa district. Her type of bread, baked in a tube or fluted tube pan, became very popular in the colonies...and it's still popular today!

What You'll Need

  • 1 cup warm milk
  • 1 (0.25-ounce) package yeast
  • 1/4 cup sugar, divided
  • 4 cups all-purpose flour
  • 1/4 cup (½ stick) butter, melted
  • 3 eggs, beaten
  • 1 teaspoon salt

What to Do

  1. Place the milk in a small bowl and dissolve the yeast and 1 teaspoon sugar; let stand for 5 minutes. In a large bowl, combine the flour, the remaining sugar, the butter, eggs, and salt; mix well. Add the yeast mixture and mix until a dough forms.

  2. Place the dough in a 10-inch tube or Bundt pan that has been coated with nonstick baking spray. Cover with plastic wrap and allow the dough to rise in a warm place for 1 hour, or until doubled in size.

  3. Remove the plastic wrap and place the bread in a cold oven on the center rack. Bake at 325 degrees F. for 35 to 40 minutes, or until golden. Remove from the oven and allow to cool slightly, then remove to a wire rack to cool completely. Cut and serve.


Although this bread is traditionally baked as a ring in a tube-type pan, it can also be baked in two 9" x 5" loaf pans.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 232
  • Calories from Fat 53
  • Total Fat 5.9g 9 %
  • Saturated Fat 3.2g 16 %
  • Trans Fat 0.2g 0 %
  • Protein 6.8g 14 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 58mg 19 %
  • Sodium 256mg 11 %
  • Total Carbohydrates 37g 12 %
  • Dietary Fiber 1.3g 5 %
  • Sugars 5.4g 0 %

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window