Sally Lunn Bread – a delicious recipe with very warm water, packets, flour, very warm milk, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, mix warm water and yeast; stir until dissolved.
2
Stir all the remaining ingredients together. Beat with a spoon until dough pulls cleanly away from the sides of bowl and is smooth. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour or until doubled in size.
3
Grease or spray a 10-inch tube pan with cooking spray. Stir down dough with spoon. Pour evenly into pan. Cover with plastic wrap; let rise in warm place about 30 minutes or until dough is about 1 inch below the top of the pan. Heat oven to 350u00b0 F.
4
Bake loaf 45 to 50 minutes or until golden brown. Immediately remove from pan using knife to loosen edges. Place on wire rack. When ready, enjoy with butter, jam, or whatever you please.
884
kcal
Calories
24
g
Fat
138
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup very warm water (120u00b0 F to 130u00b0 F), 2 packets (2 1/4 teaspoons each) active dry yeast, 5 1/2 cups all-purpose flour, 1 1/2 cups very warm milk (120u00b0 F to 130u00b0 F), and more.
Yes, Sally Lunn Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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