Sally Lunn

I came across an article on different breads in the latest issue of Southern Living magazine. One in particular looked SO good to me, and it is called Sally Lunn. What a strange name! So I googled it: “A Sally Lunn is a type of enriched yeast bread associated with the city of Bath in the West Country of England, known since the late 18th Century and described by Eliza Acton’s as a version of “Solimemne – A rich French breakfast cake, or Sally Lunn”. Which is very interesting, since I have traced my ancestry back to the Somerset/Bath area of England! It’s the bread of my people! 🙂 So I attempted this bread. It was pretty simple to make. And it looks really pretty! It looks like pound cake! But it’s not sweet. There’s a tiny hint of sweetness, but it’s not a sweet bread at all.

rating: 8

Sally Lunn
(Southern Living, Oct. 2013)

makes 8-10 servings
time needed: 2 hours


1 cup warm milk (100-110 degrees F)
1 (1/2 ounce) envelope active dry yeast
1 tsp sugar
4 cups all-purpose flour
1/4 to 1/2 cup sugar
1 tsp table salt
3 large eggs, lightly beaten
1/2 cup warm water (100-110 degrees F)
1/2 tsp baking soda
1/2 cup butter, melted


1. Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
2. Stir together flour and next 2 ingredients in a large bowl. Stir in eggs until well-blended. (Dough will look shaggy.) Stir together warm water and baking soda. Stir yeast mixture, soda mixture, and melted butter into flour mixture until well-blended.
3. Spoon batter into a well-greased 10″ (14-cup) tube pan. Cover with plastic wrap, and let rise in a warm place (80-85 degrees F), 45 minutes to 1 hour or until doubled in bulk.
4. Preheat oven to 400 degrees F. Carefully place pan in oven. Do not agitate dough. Bake 25-30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan to a wire rack, and cool 30 minutes before slicing.


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