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Sally Lunn Batter Bread

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Sally Lunn batter bread is one of the easiest and most delicious yeast bread you’ll ever make. If you’ve been intimidated by yeast bread in the past, I urge you to invite Sally over. I promise you won’t be sorry!

Vertical closeup image of an entire loaf of Sally Lunn batter bread on a plate with a serrated knife.

I have a new best friend and her name is Sally…Sally Lunn to be exact!

From her flavor, texture, looks, and ease of style this Sally Lunn enriched batter bread recipe is one delicious homemade bread that’s got it ALL goin’ on!! 🙂

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Sally Lunn enriched batter bread recipe is available at the end of this post. 


A vertical closeup picture of a slice of Sally Lunn enriched batter bread on a plate with butter.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience.

Kitchen tools and equipment needed for making this batter bread;

Overhead photo of a round loaf of Sally Lunn batter bread on a round plate with sunflowers and a butter dish.

My introduction to Sally Lunn bread:

This recipe comes from the pages of “Taste of Home: Recipes Across America Cookbook,” and the only thing I did differently to it was that I added a small pinch of sugar to the yeast and water mixture as the yeast was blooming (getting foamy).

This homemade yeast bread came out exactly as it looked in the cookbook, with a presentation and height that was especially impressive.

Next time I make this Sally Lunn enriched batter bread, I’m going to make sure to put half of it away because I think it would make some amazing French toast!

This loaf, however, never had a chance to become another meal because it was pretty much gobbled up as soon as it was sliced!

Is this Sally Lunn a bread or a cake?

Because this bread is baked in a tube pan, the finished product does, in fact, look like a cake.

But make no mistake about it, this recipe for Sally Lunn batter bread is a savory yeast bread!

What is an enriched dough?

An enriched dough is a yeast dough with added ingredients (eggs, butter, and/or milk) that will make it richer in flavor.

What is the difference between a batter bread and a bread dough?

A batter bread is thinner and can be spooned easier than a bread dough, which is thicker in texture and typically must be cut or broken to be divided.

What is the texture of this enriched batter bread once baked?

You’ll notice from the photos that the interior crumb has a wonderfully soft, cake-like texture, but, the finished product is not at all sweet.

The bread bakes up beautifully light in texture and due to the enriched dough, the color of the crust is a magnificent dark golden brown.

A closeup slice of a enriched batter bread with butter and bite taken out.

Was Sally Lunn a real or fictional character?

I like to think she was real, but there seem to be conflicting ideas. Why don’t you be the judge by checking out the following articles and websites?

*Colonial Recipes Sally Lunn Cake from

*Sally Lunn’s Historic Eating House from Meet Sally Lunn

Did you know that Sally is also known for her fabulous buns! 😉

*The Sally Lunn Bun from Sally Lunn’s Historic Eating House

The step-by-step photo instructions:

  • Dissolve a pinch of sugar into warm water and active dry yeast. Set aside to get foamy (approximately 5 minutes).
  • In a large bowl, stir together warm milk, sugar, salt, and softened butter to combine.
  • Add the foamy yeast to the warm milk and butter mixture.
  • Stir in 3 cups of all-purpose flour (if using a stand mixer, use the dough hook) until incorporated.
  • Add the remaining flour (2½ cups) to the batter and continue beating or stirring until a loose (not too firm) batter forms.
  • Cover the bowl with plastic wrap and allow the dough to rise in a warm draft-free place until doubled in volume (approximately 60 minutes).
  • Once risen, deflate the dough by releasing it gently from the sides of the bowl (by hand) and lift (or spoon) the dough out and evenly work it into a prepared tube pan which has been sprayed liberally with baking spray.
  • Allow the dough to rise again in a draft-free place until doubled in volume (approximately 60 minutes).
  • Preheat oven to 400-degrees.
  • Bake the Sally Lunn bread in a preheated oven for 25-30 minutes until deeply golden in color, and when the bread sounds hollow when tapped.
  • Remove from the oven and cool for 10 minutes (in the tube pan).
  • After 10 minutes of cool time, gently ease the batter bread out of the pan by placing a small bowl under the base of the pan and then gently coaxing the outer wall of the pan to drop away.
  • Cool again for 30 minutes and then gently lift the loaf off the tube and cool the bread completely.

Additional yeast bread recipes:

*Whole Wheat Honey Ricotta Yeast Bread (pictured below) from (yours truly) Kudos Kitchen

“If you’re nervous about making homemade bread without the aid of a  bread machine, let me show you how easy it is to bake this delicious Easy to Make Homemade Whole Wheat Honey Ricotta Yeast Bread.” 

A vertical image of a sliced loaf of honey ricotta yeast bread.

*Roasted Pumpkin Herb Focaccia from Pastry Chef Online

*English Muffin Bread (pictured below) from (yours truly) Kudos Kitchen

“The nooks and crannies in these English Muffin Bread loaves are what dreams are made of! English muffin bread toasts up perfectly for your morning breakfast or for a tasty sandwich at lunch.”

A vertical photo of a sliced loaf of English muffin bread with two toasted slices.

*Italian Bread Bowls from Aileen Cooks

*Best Buttermilk Honey Bread (pictured below) from (yours truly) Kudos Kitchen

“Buttermilk Honey Bread slices beautifully and has a slight tang from the buttermilk and sweetness from the honey that ordinary white bread doesn’t have.”

A horizontal photo of two loaves of buttermilk honey bread on a cooling rack with a serrated knife.

*Soft Homemade Potato Bread from House of Nash Eats

*Sally Lunn Batter Bread (pictured below) This is the place!! 🙂

A vertical title text collage image of Sally Lunn Batter bread with butter and a serrated knife.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s enriched yeast dough recipe.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

Sally Lunn Batter Bread

Renee – Kudos Kitchen
An easy to make enriched batter bread with a light texture, wonderful golden crust, and delightfully savory flavor.
4.63 from 8 votes
Prep Time 15 mins
Cook Time 30 mins
Additional Time 2 hrs
Total Time 2 hrs 45 mins
Course Yeast Bread
Cuisine American
Servings 16 slices


  • 1 package 2¼ teaspoons active dry yeast
  • ½ cup warm to the touch water (110-115 degrees)
  • 1/8 teaspoon granulated sugar
  • 1 cup warm to the touch milk (110-115 degrees)
  • ½ cup butter softened (I use salted)
  • ¼ cup granulated sugar
  • teaspoons kosher salt
  • 3 large eggs
  • cups all-purpose flour


  • In a small bowl, dissolve the yeast in the warm water. Add the small pinch of sugar. Set aside for 5 minutes until the mixture becomes foamy.
  • In a large bowl with a wooden spoon (or in a stand mixer with the dough hook, add the warm milk, butter, ¼ cup sugar, salt, and eggs. Mix well to combine.
  • Slowly add 3 cups of flour and mix until the flour is fully incorporated.
  • Stir (or knead with the dough hook) the remaining flour in order to form a soft dough. Continue to stir or "knead" for approximately 3-4 minutes.
  • Cover the bowl with plastic wrap and allow to rise in a warm, draft-free place until doubled (approximately 60 minutes).
  • Once doubled, stir the dough down and spoon it evenly into a 10" tube pan that has been liberally sprayed with baking spray.
  • Allow the dough to rise again in a warm, draft-free place until doubled (approximately 60 minutes).
  • Preheat oven to 400-degrees.
  • Bake the bread in the preheated oven for 25-30 minutes or until the bread sounds hollow when tapped and the crust is a deep golden brown.
  • Remove the bread from the oven and cool for 10 minutes.
  • After 10 minutes, place a small bowl under the tube pan and gently allow the sides of the pan to fall away from the bread.
  • Continue cooling for 20-30 minutes.
  • Gently lift the loaf from the tube portion of the pan, and cool completely.


Serving: 1slice
Keyword enriched batter bread, Sally Lunn batter bread, Sally Lunn bread
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen! 

I sincerely hope you’ve enjoyed today’s recipe for Sally Lunn’s enriched batter bread as much as I’ve enjoyed bringing it to you!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

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Recipe Rating


Saturday 27th of November 2021

Hello. Does the bread HAVE to be baked in a tube pan?


Sunday 28th of November 2021

Hi, David. No, I suppose it doesn't but since that's the way the recipe was written, I honestly don't have any clue as to what the bake time would be if you tried something else. Much longer, I suspect, as the bread wouldn't have that center heat-point. However, a imagine a bundt pan would work the same as a tube pan if you'd like to try that. I wish I could be of more help on this. Feel free to give a different pan a try. Also, if you do, and if you have an instant-read thermometer, the temperature for baked bread should be 190-degrees. I hope this helps. Take care, Renee


Monday 22nd of November 2021

I first had Sally Lunn bread in Williamsburg many eons ago but I'd never made any. I made your recipe today and it's delicious, as well as easy. It is very similar to brioche bread so I think it will make fabulous French toast and even bread pudding if there is any left. Thank you so much for posting this with such clear directions.


Tuesday 23rd of November 2021

I'm so happy that you've enjoyed this recipe so much, Lisa. It's one of my very favorite bread recipes and so surprisingly easy. Thanks for the 5-star rating also. I appreciate that. Enjoy your day! Renee


Monday 7th of October 2019

This is a gorgeous bread Renee. All of the step by step directions are perfect I know it is going to help so many homemade bread fans!!


Friday 11th of October 2019

Thank you, Sandi. Glad you find the photos helpful. I love adding them.

Andrew's Mom

Sunday 10th of November 2013

That does look great. I hope I come across that book soon.