After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Categories: Sally Lunn

Sally Lunn
September 12, 2011

by stacy
Published on: September 12, 2011
Categories: Batter Breads, Sally Lunn
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“This is an old, old recipe for Sally Lunn…It makes a beautiful standing loaf that, when fresh, should be torn apart with forks rather than cut, to maintain its lightness.  Or, after cooling, it can be sliced and toasted.”
-James Beard, Beard on Bread

After spending yesterday afternoon blogging about bread, I was in the mood to bake some more.  I settled on Sally Lunn as an easy recipe to try.

Here are the ingredients:

Sally Lunn Ingredients

I didn’t have enough all-purpose flour on hand, so I substituted bread (or hard wheat) flour.

Since this is a batter bread recipe, there is no kneading–I just mixed the ingredients together and let the dough rise for about an hour.  Then, I stirred the dough a bit and poured it into a Bundt pan (I didn’t have a regular tube pan, so I used my Bundt/fluted tube pan).  Then I let the dough rise for another hour and a half.

Sally Lunn After Second Rising

I baked the bread at 375 degrees for 30 minutes (15 minutes less than the minimum time recommended), and it was already becoming over-browned.

Sally Lunn

Sally Lunn tastes amazing–buttery with the perfect hint of sweetness.  When served hot out of the oven, it has a wonderful fluffy texture; when cool, it has a dense texture similar to a pound cake.  My only complaint is that the crust was too tough; I recommend keeping a very close eye on the bread and removing from the oven as soon as it starts to brown.

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Loaves baked   Loaves to go
About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
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