Virginia Sally Lunn Bread
Virginia Sally Lunn Bread is a classic, buttery, and fluffy bread with a tender crumb, perfect for breakfast or teatime, appealing to bread lovers and home bakers.
Ingredients
Instructions
- After milk cools slightly, add all but 1 cup of flour; beat for 2 minutes.
- Add the remaining flour and dissolved yeast mixture.
- Let rise for 1 hour.
- Beat with a wooden spoon; pour into a greased angel food pan.
- Let rise for 1 hour or until 1 inch from the top of the pan.
- Bake at 350°F (175°C) for about 50 minutes until golden brown.
Tips & Substitutions
For best results, ensure your milk is scalded and cooled to around 110°F before mixing with the flour. If you don’t have fresh yeast, you can substitute with active dry yeast; just ensure to dissolve it in warm water first. You can also experiment with whole wheat flour for a nuttier flavor, but start with half and adjust accordingly. This bread pairs beautifully with Chocolate Ambrosia Dessert.
Serving Suggestions
Serve this delightful bread warm, slathered with butter or your favorite jam for breakfast or brunch. It can also be enjoyed alongside soups or salads, making it a versatile addition to any meal. Consider pairing it with a light dish like Anniversary Salad to balance the richness of the bread.
Storage & Reheating
Store any leftover Virginia Sally Lunn 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 for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes for that fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia Sally Lunn Bread contains roughly 1585 calories, with 39g protein, 264g carbohydrates, and 40g fat. It is an excellent source of iron (91% of the Daily Value), protein (77% of the Daily Value), and dietary fiber (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 non-dairy milk for this recipe?
Yes, you can substitute scalded milk with non-dairy options like almond or oat milk. However, ensure to scald it for the best results, as this helps to improve the texture of the bread. The slight nutty flavor of almond milk can also enhance the overall taste.
What should I do if my dough doesn't rise?
If your dough isn't rising, check the freshness of your yeast first; expired yeast won't work. Additionally, ensure your environment is warm enough for rising. If it's too cold, consider placing the dough in a slightly warm oven or near a warm stove to encourage fermentation.
Can I add ingredients like herbs or cheese?
Absolutely! You can enhance the flavor by adding herbs such as rosemary or thyme, or even shredded cheese for a savory twist. Just be cautious with adding too much moisture, as it may affect the dough consistency.
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).