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Original Sally Lunn Bread Recipe

This homemade no-knead recipe for Sally Lunn bread is quick and easy to prepare. If you’re looking for an original Sally Lunn batter bread then you are in the right spot.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 16 slices
Calories: 160 kcal
Course: Side Dish , Bread
Cuisine: British

Ingredients

  • 4 cups all-purpose flour 480 grams
  • 3 large eggs 150 grams
  • 1/3 cup sugar 70 grams
  • 1 1/2 teaspoon salt 8 grams
  • 3 teaspoons dry instant yeast 9 grams
  • 1 cup of milk 230 grams
  • 1/2 cup water 120 grams
  • 3 tablespoons butter 45 grams

Instructions

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  1. Add the flour and dry instant yeast into a large bowl and whisk together. Ser aside.
  2. Combine the milk, water, salt, sugar, and butter in a pot and heat until the temperature reaches 120°F-130°F. You can also heat using a microwave just be careful not to overheat.
  3. Add the eggs to a large bowl and beat for a few seconds using a hand mixer. Add the milk mixture and beat on low speed until combined.
  4. Gradually add the flour mixture beating in additions on medium speed until a thick batter is formed, about 4-5 minutes.
  5. Transfer the batter into two greased 8 1/2 inch by 4 1/2 inch loaf baking pans or use a large 12 cup tube or bundt cake pan.
  6. Preheat the oven to 375°F and set the rack to the middle position.
  7. Bake the smaller batter bread for 25-30 minutes and the larger tube pans for 45-60 minutes or until golden brown.
  8. Remove Sally Lunn bread from the oven and allow it to cool in the pan for 5 minutes, then turn it over onto a cooling rack. Let it completely cool before slicing for about 45 minutes.
  9. Enjoy!