|Nutritional Guidelines (per serving)|
|Servings: 1 round loaf (20 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It’s believed by some that the name Sally Lunn comes from the French Soleil et Lune, meaning “sun and moon.” Others believe that Sally Lunn was an English baker who baked these loaves to sell. Whichever story is true, Sally Lunn bread is a delicious, buttery bread that is traditionally made in a round shape. This recipe gives the bread its shape by baking it in a 9-inch tube pan. Sally Lunn tube bread also has a 3-hour rising time to help develop its buttery flavor.
- 4 eggs, lightly beaten
- 1 cup milk, room temperature
- 1/4 cup soft butter
- 1 tsp salt
- 1/2 cup sugar
- 1 cup warm water
- 2-1/4 tsp active dry yeast (1/4 oz. pkg)
- 5 cups bread flour
In a large bowl, mix together eggs, milk, butter, salt, and sugar. Add warm water and yeast. Stir until yeast is dissolved. Mix in 4 cups flour. Cover batter with a clean kitchen cloth and let set in warm place for 1 hour.
Stir down dough and mix in the remaining cup of flour. Grease 9-inch tube pan and scrape batter evenly into tube pan. Cover tube pan and allow the dough to rise in warm place for 3 hours or until doubled.
Bake at 350 degrees F for 45 minutes or until bread is brown on top and sounds hollow when tapped on. Serve bread with butter while it is still warm.
- Vegan butter can be used in place of dairy butter in this recipe.
- Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
- To keep bread soft, store in a plastic bag.
- Store flour properly to keep it from spoiling.
- Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
- You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
- Soy milk can be replaced with almond milk or any type of milk.
- There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.
- Egg substitute can be used in place of the egg.