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!
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.
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
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.
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.
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."
*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."
*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."
*Soft Homemade Potato Bread from House of Nash Eats
*Sally Lunn Batter Bread (pictured below) This is the place!! 🙂
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 on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
Sally Lunn Batter Bread
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.
- 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.
Nutrition
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!
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.
Zohor says
Hello,
Is it possible to substitute AP with bread flour? Will the texture be the same?
Renée says
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
Zohor says
Thank you so much. I appreciate the tips and am so excited to try it soon.
Renée says
My pleasure 🙂
Dana H Jerabek says
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.
Renée says
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
Becky G says
How did you get such a smooth top on the bread?
Renée says
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
Brenda says
Can almond flour or sorghum be used instead of regular flour?
Renée says
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
Erma says
If I want to halve the recipe, would all ingredients be halved?
Renée says
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
Barbara Smith says
How I wish actual weights (grams or Ounces) could be included in recipes .I find cup measurement too random
Renée says
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
David says
Hello. Does the bread HAVE to be baked in a tube pan?
Renée says
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
Lisa says
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.
Renée says
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
Sandi says
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!!
Renée says
Thank you, Sandi. Glad you find the photos helpful. I love adding them.
Andrew's Mom says
That does look great. I hope I come across that book soon.