Sally Lunn Style Sweet Bread
The recipe for Sally Lunn bread is similar to a brioche or sweet bread, known for its light, airy texture and slightly sweet flavor. While the original recipe from the 17th century is a closely guarded secret at Sally Lunn's Historic Eating House in Bath, here’s a traditional take on the Sally Lunn bread that you can try at home:
Traditional Sally Lunn Bread Recipe
Ingredients:
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1/3 cup sugar
- 2 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 3 large eggs, beaten
Instructions:
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Heat the milk: In a small saucepan, warm the milk over low heat until it’s just lukewarm (about 100°F). Remove from heat and stir in the butter and sugar until melted and combined. Let the mixture cool slightly.
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Activate the yeast: In a small bowl, dissolve the yeast in 1/4 cup of warm water (around 100°F). Let it sit for about 5 minutes until it becomes foamy.
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Mix the dough: In a large bowl, whisk together the flour and salt. Add the milk mixture, yeast, and beaten eggs. Stir until a soft dough forms.
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Knead: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. The dough will be soft and slightly sticky.
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Let it rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.
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Shape and rise again: Punch down the dough and transfer it to a greased 9-inch round cake pan or loaf pan. Cover and let it rise again for about 30-45 minutes.
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Bake: Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent it with foil halfway through baking.
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Cool and serve: Let the bread cool slightly before slicing. It’s delicious served warm with butter, jam, or honey.
We recommend our handmade Strawberry Jam!
