Sally Lunn Loaf
A classic Sally Lunn loaf offers a light, tender texture with subtly sweet flavor, perfect for breakfast, tea, or as a delightful snack with butter or jam.
Ingredients
Instructions
- In a large bowl, combine 1 1/2 cups of flour, sugar, undissolved yeast, and salt.
- Heat water, milk, and butter until very warm (120° to 130°F), then stir into the dry ingredients.
- Add eggs and enough remaining flour to make a stiff batter, mixing well.
- Cover and let rest for 10 minutes.
- Stir batter down and beat well for about 30 seconds.
- Spoon into a greased 12-cup tube pan.
- Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Bake at 325°F for 35 to 40 minutes in the pan.
- Turn out onto a rack and let cool completely.
Tips & Substitutions
For a lighter loaf, ensure your liquids are at the right temperature before adding to the dry ingredients. If you don't have RapidRise yeast, you can use active dry yeast; just allow for a longer rising time. You can also substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. If you're out of eggs, use 1/4 cup of unsweetened applesauce per egg as a substitute.
Serving Suggestions
Sally Lunn Loaf is delightful when served warm, spread with a pat of butter or a dollop of jam. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a more substantial meal, serve it alongside a bowl of hearty soup or as a base for a savory sandwich. Browse more American recipes for additional delicious ideas.
Storage & Reheating
Once the Sally Lunn Loaf has cooled completely, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sally Lunn Loaf contains roughly 295 calories, with 4g protein, 44g carbohydrates, and 12g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 640mg per serving (28% 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 up to half of the all-purpose flour with whole wheat flour for a heartier texture. Just be mindful that this may slightly alter the flavor and moisture content of the loaf.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to using expired yeast or not keeping the dough in a warm, draft-free environment. Ensure the liquids are warm enough (120° to 130°F) and consider moving the dough to a warmer spot to encourage rising.
How can I enhance the flavor of the loaf?
To enhance the flavor, consider adding spices like cinnamon or nutmeg, or mix in zest from an orange or lemon. You could also fold in dried fruits or nuts for added texture and taste, making the loaf even more enjoyable.
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).