Gadsby'S Sally Lunn Bread
Gadsby'S Sally Lunn Bread offers a soft, slightly sweet, and buttery loaf with a tender crumb, perfect for breakfast or teatime, suited for bread lovers and family gatherings.
Ingredients
Instructions
- Butter a cookie sheet.
- Heat milk and melted shortening to the temperature of a warm baby bottle.
- Mix flour, salt, and sugar in a separate bowl.
- Add the warm milk and melted shortening to the bowl of dry ingredients.
- Add the egg, yeast, and warm water; beat the mixture until it unsticks from the sides of the bowl.
- Cover and let rise in a warm place until doubled in size, about 1 hour and 30 minutes.
- Knead the bread down in size and shape into a round loaf.
- Place on the cookie sheet and let rise again until about half again as big, approximately 45 minutes.
- Bake the bread at 300°F (150°C) for approximately 45 minutes.
- Baste the top of the bread with butter after 30 minutes of baking and again after it has finished baking.
Tips & Substitutions
For best results, use bread flour instead of all-purpose flour for a chewier texture. If you don't have active dry yeast, instant yeast can be substituted in the same amount. Ensure your milk is warm but not too hot to avoid killing the yeast. Kneading the dough well is key to achieving a light and airy loaf.
Serving Suggestions
Serve Gadsby'S Sally Lunn Bread warm with butter for a delightful treat. It pairs beautifully with soups or stews, making it a perfect accompaniment to dishes like Lo-Cal Zucchini Soup(Hot Or Cold). You can also enjoy it with jam or honey for breakfast or as a snack.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to a month. To reheat, place slices in a toaster or wrap the whole loaf in foil and warm in a 300°F oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Gadsby'S Sally Lunn Bread contains roughly 652 calories, with 10g protein, 89g carbohydrates, and 30g fat. It is an excellent source of protein (21% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1170mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in a denser bread. Consider using a mix of whole wheat and all-purpose flour to maintain a lighter texture while adding nutritional value.
What if my dough doesn't rise properly?
If your dough doesn't rise, check the freshness of your yeast. It should be active and bubbly when mixed with warm water. Ensure the rising environment is warm—if it's too cold, the yeast may not activate as needed.
How can I tell when the bread is done baking?
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. An internal temperature of about 190°F indicates it is fully baked. Additionally, it should have a nice crust and feel firm to the touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).