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!! 🙂
Table of Contents Found Here
- 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
- Please comment if you've made this recipe.
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.
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.
- 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!! 🙂
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Sally Lunn Batter Bread
Equipment
- kitchen scale optional
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
Nutrition
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Robyn says
Question from a frequent recipe maker ☺️ but still beginner baker does the spray mean with or without flour??
(You’re French onion pork chops are STILL our go to bday company Tuesday meal)
Renée says
Hi, Robyn!
Nice to "see" you again! 🙂
You can use either spray, with or without flour.
The choice is yours as they will both work very well.
Enjoy the bread. I hope you'll come back and let me know how
you liked it.
Have a great day!
Renee
Jen says
I would love to use your recipes more often but the ads on your page are insufferable. Every photo turns into an ad within seconds of viewing, and it’s really annoying. I’d love to be able to use your site, but unfortunately it’s not user friendly.
Renée says
Thank you for your valued feedback, Jen.
I am looking at fixing that issue now.
Ads are like walking a tightrope. I need them to make $
but not to annoy readers.
Thank you for your honesty.
Please try visiting me again soon.
Renee
SUSAN PARKINSON says
Hi. My daughter lived in England for 3 years and one of the times i visited her we went to the original Sally Lunn restaurant in Bath. It was great to see your recipe and I am going to try it! It was a delicious treat.
Renée says
That's so awesome, Susan.
I hope this recipe brings back wonderful memories for you.
Please let me know how you enjoyed this bread after you've had a chance to try it.
Thanks so much for visiting my site. Please come again!
Sincerely,
Renee
valeria stephens says
A zip to make! bread was delicious! will never waste my time rolling out individual rolls again! my new favorite bread recipe now.!
Renée says
Awesome, Valeria!
I'm so happy you loved this recipe.
Thanks for letting me know.
Take good care,
Renee
Sally van Rensburg says
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.
Renée says
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
Laurel (Chef Potpie) says
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!
Renée says
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
Jeanette Lawson says
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!!
Renée says
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
Maureen says
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
Renée says
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
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.