Sally Lunn(Bread)
A classic, fluffy yeasted bread with a slightly sweet honey flavor, perfect for breakfast or teatime, appealing to those who love rich, homemade baked goods.
Ingredients
Instructions
- Soften the yeast in lukewarm water with 1 teaspoon of sugar and set aside for about 5 minutes until frothy.
- Heat the milk to lukewarm and set aside.
- Cream together the butter and honey until smooth.
- Add the well-beaten eggs to the butter and honey mixture and mix well.
- Combine the salt with the flour.
- Gradually add the flour to the butter-sugar-egg mixture, alternating with the lukewarm milk and yeast mixture, mixing well after each addition.
- Beat the mixture thoroughly with a wooden spoon or electric mixer.
- Turn the dough into a greased bowl and cover with a clean cloth.
- Let the dough rise until it has doubled in size, about 1 to 1.5 hours.
- Punch down the dough gently and pour it into a greased Bundt pan.
- Let it rise again until nearly doubled, about 30-45 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the bread for 45 minutes. If the top browns too quickly, cover with aluminum foil for the remaining baking time.
- Remove from oven, let cool slightly, then turn out onto a wire rack before serving.
Tips & Substitutions
For best results, ensure your yeast is fresh and active by checking the expiration date. If you prefer a dairy-free version, soy milk works well as a substitute for regular milk. To enhance flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the butter and honey mixture. If you'd like a sweeter bread, increase the honey slightly or add dried fruits.
Serving Suggestions
Sally Lunn bread is delightful served warm with butter or jam. It pairs beautifully with a cup of tea or coffee, making it a perfect breakfast or afternoon snack. For a heartier meal, consider serving it alongside Ken'S Super Pasta Salad or as a base for sandwiches. It also makes a lovely accompaniment to soups and stews.
Storage & Reheating
Store any leftover Sally Lunn bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm slices in a toaster or oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sally Lunn(Bread) contains roughly 300 calories, with 4g protein, 50g carbohydrates, and 10g fat. It is a good source of iron (12% of the Daily Value). Note that it is relatively high in sodium, at 942mg per serving (41% 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 for all-purpose flour, but the texture may be denser. It's recommended to use a mix of both for a lighter bread. Start with half whole wheat and half all-purpose to find the right balance that suits your taste.
How can I tell when the dough has risen enough?
The dough is ready when it has approximately doubled in size. You can also gently poke the dough; if the indentation remains, it's a good indicator that the dough has risen sufficiently. Make sure to keep it in a warm, draft-free area during the rising process.
What if my bread turns out too dry?
If your Sally Lunn bread turns out dry, it could be due to overbaking or using too much flour. To prevent this, measure your flour accurately and check for doneness a few minutes before the suggested baking time. If needed, serve with butter or a spread to enhance moisture.
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).