Sally Lunn Bread is a lovely treat that transforms a simple loaf into a delightful experience. Perfect for breakfast or a cozy afternoon snack, the recipe brings comfort and nostalgia right into your kitchen.
When making Sally Lunn Bread, feel free to substitute whole milk with a non-dairy alternative if lactose is a concern, but know it may slightly alter the outcome. Similarly, you can swap butter for margarine, depending on your preference. Always aim for high-quality ingredients, especially the yeast, as fresh yeast ensures the best rise and texture.
Bread & Rolls
Sally Lunn Bread (Abm) Recipe
Ingredients
- 3/4 cup milk (full cream)
- 4 tablespoons butter or 4 tablespoons margarine
- 2 eggs
- 2 teaspoons salt
- 1/3 cup sugar
- 3 1/2 cups bread flour (or 465gms, I normally weigh my flour)
- 2 teaspoons yeast (instant)
Instructions
- Mix 3/4 cup milk, 4 tablespoons butter (or margarine), 2 eggs, 2 teaspoons salt, 1/3 cup sugar, 3 1/2 cups bread flour, and 2 teaspoons yeast according to your bread machine’s instructions.
- If you want to finish the baking in a regular oven, remove the dough from the bread machine after kneading and before the proofing stage.
- Transfer the dough into a greased bowl and let it rise until it has doubled in size, which could take about an hour.
- Once risen, punch the dough down gently to release the air.
- Roll the dough into a 1-inch high oval, then roll it up from the shorter side and pinch the seams together as you go.
- Place the rolled dough into a greased 5 x 8 (or 9) inch loaf tin.
- Allow the dough to rise again until it has doubled in size again, which may take another 30 minutes or so.
- Preheat your oven to 350°F (175°C) and bake the loaf for about 45 minutes, or until golden brown.
- Remove the bread from the tin and cool it on a wire rack. Tap the bottom; a hollow sound indicates it’s done.