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    Home » Bread Recipes

    Published: Oct 7, 2019 · Modified: Sep 14, 2023 by Renée · This post may contain affiliate links · 29 Comments

    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!! 🙂

    Jump to:
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • My introduction to Sally Lunn bread:
    • Is this Sally Lunn a bread or a cake?
    • What is an enriched dough?
    • What is the difference between a batter bread and a bread dough?
    • What is the texture of this enriched batter bread once baked?
    • Was Sally Lunn a real or fictional character?
    • Did you know that Sally is also known for her fabulous buns! 😉
    • Make it a meal:
    • Can Sally Lunn Batter Bread be baked in other pans besides a tube pan?
    • The step-by-step photo instructions:
    • Additional yeast bread recipes:
    • Printable Recipe Card

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    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.

    • Active Dry Yeast
    • Sugar
    • Milk
    • Butter
    • Salt
    • Eggs
    • All-Purpose Flour

    Kitchen tools and equipment needed:

    • Tube Pan
    • Stand Mixer (optional) with Dough Hook Attachment
    • OR Large Mixing Bowl
    • Measuring Cups and Spoons
    • Wooden Spoon or Spatula
    • Plastic Wrap
    • Baking Spray
    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 Smithsonian.com

    *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

    Make it a meal:

    Looking for something to serve alongside this delicious Sally Lunn Batter Bread? Why not serve up some of this comforting Apple Corn Chowder? It will be a winning dinner combination.

    Can Sally Lunn Batter Bread be baked in other pans besides a tube pan?

    To be honest, I've not tried it but I don't see why not. If you'd like to try, you'll have to keep an eye on her color while baking to gauge when she is fully baked in the center, and it's always helpful to use an instant read thermometer. The temperature for fully baked bread is 190 degrees Fahrenheit.

    For additional information regarding pan sizes for baking check out this article from Sally's Baking Addiction (no relation LOL).

    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.
    A touch of sugar being added to a bowl of yeast and water.
    A spoon stirring dry yeast in some water.
    dry yeast and water in a bowl.
    Milk being added to a mixing bowl.
    Batter bread ingredients in a bowl.
    • 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).
    Yeast being added to liquids to make bread.
    Wooden spoon in a bowl with ingredients for bread.
    Flour in a mixing bowl with liquid ingredients.
    A dough hook in a mixing bowl.
    A dough hook of a stand mixer.
    A stand mixer mixing dough.
    Flour in the bowl of a stand mixer.
    A dough hook kneading dough.
    Batter bread dough in a mixing bowl.
    Plastic wrap covering a bowl of batter bread dough.
    • 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.
    Proofed dough in a mixing bowl.
    A hand showing the example of batter bread texture.
    Proofed batter bread dough in a mixing bowl.
    A hand smoothing out a batter bread in an angel food cake pan.
    A batter bread in an angel food cake pan.
    Proofed bread dough in an angel food cake pan.
    • 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.
    Baked Sally Lunn Bread in and angel food cake pan.
    Beautiful brown loaf of Sally Lunn Bread coming out of a angel food cake pan.

    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.

    When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!

    Printable Recipe Card

    A round loaf of Sally Lunn Batter Bread on a plate with a serrated knife and a slice taken out.

    Sally Lunn Batter Bread

    Renee Goerger
    An easy to make enriched batter bread with a light texture, wonderful golden crust, and delightfully savory flavor.
    4.88 from 24 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Additional Time 2 hours hrs
    Total Time 2 hours hrs 45 minutes mins
    Course Yeast and Quick Breads, Yeast Bread
    Cuisine American
    Servings 16 slices
    Calories 247 kcal

    Equipment

    • stand mixer
    • 10 inch tube pan
    • measuring cups and spoons
    • Mixing Bowls
    • baking spray
    • plastic wrap
    • kitchen scale optional
    • cooling rack
    • kitchen timer
    • oven mitts

    Ingredients
     
     

    • 1 package (2¼ teaspoons) active dry yeast
    • ½ cup warm water (110-115 degrees)
    • ⅛ teaspoon granulated sugar
    • 1 cup warm milk (110-115 degrees)
    • ½ cup butter softened (I use salted)
    • ¼ cup granulated sugar
    • 2½ teaspoons kosher salt
    • 3 large eggs
    • 5½ cups all-purpose flour

    Instructions
     

    • 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, eggs, and the foamy yeast. 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 Fahrenheit (205 degrees Celsius)
    • 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.

    Notes

    Store any leftovers (covered) in the refrigerator for up to 5 days.
    Leftovers may be stored (covered) at room temperature for up to 3 days.
    Wrap well in plastic wrap and this bread can be frozen for up to 2 months.

    Nutrition

    Serving: 1sliceCalories: 247kcalCarbohydrates: 38gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 427mgPotassium: 86mgFiber: 1gSugar: 4gVitamin A: 247IUCalcium: 32mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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

    Custom Renee Signature

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    Reader Interactions

    Comments

    1. Sally van Rensburg says

      September 14, 2023 at 5:42 am

      Hi Renee,

      This bread sounds divine. My only concern is the size of the cups you use. I live in South Africa and we use a 250ml size cup (125ml for 1/2 a cup;). I would love to try this recipe but I am concerned what would happen if I used my 250ml size cup, if yours is 240ml!
      I would really appreciate an answer. Many thanks.

      Reply
      • Renée says

        September 14, 2023 at 7:53 am

        Thank you so much for reaching out to me with this question, Sally.
        I've gone in and improved the recipe card with what I believe are the proper metric measurements.
        I'm sorry for any confusion that the previous recipe card may have caused.
        By clicking on the metric measurement option, you should find the answers you're looking for.
        If you need anything else, please don't hesitate to contact me again. I'm here to help.
        Please let me know how you like this recipe. I think you'll be well pleased.
        Have a wonderful day.
        Fondly,
        Renee

        Reply
    2. Laurel (Chef Potpie) says

      May 17, 2023 at 7:54 pm

      5 stars
      I made this today and it is lovely! So easy, and the enriched flavor is wonderful. The texture is just like the picture, (a little cake-like), and I just love it. As soon as it was cool enough to slice, but still a little warm, I "spoiled my dinner," by eating 2 pieces with butter slathered all over them. YUM! I'm going to try toasting it tomorrow! Wonderful recipe. 5 stars all the way!

      Reply
      • Renée says

        May 18, 2023 at 7:51 am

        Hi, Laurel!
        Thanks so much for the lovely comment and of course the 5-star rating.
        I agree with you wholeheartedly, this bread is amazing!!
        So glad you tried the recipe and enjoyed it so much.
        I appreciate the feedback very much.
        Please come again,
        Take good care,
        Renee

        Reply
    3. Jeanette Lawson says

      February 17, 2023 at 4:06 pm

      5 stars
      I was struggling with bread recipes (I am a beginner baker), but found this recipe pretty simple to follow. I made it without a stand mixer and it turned out beautifully! I had to let it rise a bit longer than called for in the recipe, but that’s okay. I didn’t have a tube pan (because I am a beginner) but I used my Bundt pan and it made the bread lovely to look at! Will eat tonight with Cowboy stew!
      Thanks for the pictorial instructions too!!

      Reply
      • Renée says

        February 17, 2023 at 5:07 pm

        This is excellent, Jeanette!
        I'm so happy to hear that you had success with this recipe AND that you used the equipment you had on hand.
        Pretty soon you'll be a bread baking pro, and I'm happy to say that this recipe (maybe) had a hand in that!
        Thanks for the sweet comment and the 5-star rating!
        Please come back often. I appreciate the visit!
        Take good care,
        Renee

        Reply
    4. Maureen says

      October 07, 2022 at 10:04 pm

      5 stars
      Thank you so very much for sharing with us this lovely bread it sound very yummy I am going to give it a try very soon thanks again for sharing God bless

      Reply
      • Renée says

        October 08, 2022 at 7:40 am

        Thank you so much, Maureen. I'm excited for you to make this amazing bread.
        I truly hope you'll visit again.
        Have a great day and God bless you as well.
        Renee

        Reply
    5. Zohor says

      September 20, 2022 at 3:31 am

      Hello,
      Is it possible to substitute AP with bread flour? Will the texture be the same?

      Reply
      • Renée says

        September 20, 2022 at 7:41 am

        Hello, and thanks for the great question.
        You can definitely use bread flour for this recipe.
        The texture will be "almost" exactly the same as using ap flour except the crumb (internal structure) may be slightly tighter due to the higher protein content in the bread flour. You may also get a slightly higher rise out of the bread using bread flour, but the flavor will be exactly the same as using ap flour.
        I hope this is helpful.
        Take good care,
        Renee

        Reply
        • Zohor says

          September 21, 2022 at 7:46 am

          Thank you so much. I appreciate the tips and am so excited to try it soon.

          Reply
          • Renée says

            September 21, 2022 at 8:44 am

            My pleasure 🙂

            Reply
    6. Dana H Jerabek says

      August 06, 2022 at 10:22 am

      5 stars
      Thank you for this recipe. This bread is AMAZING! I baked it on a 90 degree day and actually spent a lot of time watching it grow, which was super fast thanks to the temp. Smell, texture, simplicity, and beauty, make it a keeper. Yesterday I used it in making lobster rolls. Buttered and toasted in the pan, it was perfect. I am a baker, but not a bread eater, unless it is something exceptional. This is exceptional.

      Reply
      • Renée says

        August 06, 2022 at 3:12 pm

        WOW! What a great compliment and review for this recipe. I'm SO thrilled that you enjoyed it as much as you have.
        The lobster rolls with this bread sound AH-MAZING! What a fabulous idea!
        Thanks for the sweet comment, Dana.
        Take good care,
        Renee

        Reply
    7. Becky G says

      July 22, 2022 at 11:58 am

      How did you get such a smooth top on the bread?

      Reply
      • Renée says

        July 22, 2022 at 2:26 pm

        Hi, Becky.
        Going from my step-by-step instruction photos in the post, it looks like I smoothed the dough with my hands a little before baking.
        Did you make this bread, and if so how did it look after baking? Have any photos you'd like to share? Maybe seeing it will give me a better idea of how to help.
        I'll look forward to hearing back from you.
        Renee

        Reply
    8. Brenda says

      July 16, 2022 at 9:16 pm

      Can almond flour or sorghum be used instead of regular flour?

      Reply
      • Renée says

        July 17, 2022 at 8:13 am

        Hello, Brenda!
        In all honesty I have no idea, and I wouldn't want to give you incorrect information.
        However, I did an internet search for a "Gluten-Free Sally Lunn Bread," (I'm assuming that's what you're looking for),
        and here is the link I found - https://glutenfreeonashoestring.com/gluten-free-sally-lunn-batter-bread/
        I hope this information is helpful to you.
        Take good care,
        Renee

        Reply
    9. Erma says

      June 21, 2022 at 7:57 pm

      If I want to halve the recipe, would all ingredients be halved?

      Reply
      • Renée says

        June 22, 2022 at 7:39 am

        Hi, Erma.
        That's what I would usually do, or would tell someone to do.
        However, this recipe is a little trickier in that it calls for 3 eggs.
        There is a work-around for that though. Blend the 3 eggs together in a small bowl and then divide that equally in half.
        You can then use the one half for the bread, and the other half for another purpose.
        Also, since your plan is to make only half the recipe I don't recommend baking the bread in a tube pan.
        I'd opt for a regular loaf pan. That said, the baking time will be different now that the baking vessel has been
        changed, as has the volume of dough. If you have an instant-read thermometer the temperature your looking to meet for a fully baked loaf of bread is 190-degrees.
        I hope all this information helps, and you're successful with your quest.
        All this said, this bread freezes beautifully so why not make the whole loaf as written, cool, half, and freeze until later?
        Just a thought.
        Have a wonderful day and take care,
        Renee

        Reply
    10. Barbara Smith says

      May 26, 2022 at 7:19 am

      How I wish actual weights (grams or Ounces) could be included in recipes .I find cup measurement too random

      Reply
      • Renée says

        May 26, 2022 at 9:06 am

        Hello, Barbara.
        I totally get it. However, since I learned how to bake using the cup method that's how I started writing my recipes.
        That said, going forward I'll be switching over my recipes to show both units of measure. Stick with me.
        It will take time to get everything done, but know that I'll be working on it.
        Thanks for your feedback. I appreciate it.
        Renee

        Reply
    11. David says

      November 27, 2021 at 8:35 pm

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

      Reply
      • Renée says

        November 28, 2021 at 8:50 am

        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

        Reply
    12. Lisa says

      November 22, 2021 at 8:13 pm

      5 stars
      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.

      Reply
      • Renée says

        November 23, 2021 at 8:02 am

        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

        Reply
    13. Sandi says

      October 07, 2019 at 11:15 am

      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!!

      Reply
      • Renée says

        October 11, 2019 at 6:48 am

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

        Reply
    14. Andrew's Mom says

      November 10, 2013 at 7:25 pm

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

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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