Sally Lunn

  • Yield: Makes 1 loaf
Sally Lunn

Source: Martha Bakes, Episode 2007


  • 1 (1/4-ounce) package active dry yeast
  • 1/3 cup sugar
  • 1/2 cup warm water (110 to 115 degrees)
  • 1/2 cup milk
  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 3 1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 3 large eggs, lightly beaten


  1. In a large liquid measuring cup, mix together yeast, sugar, and water; let stand until foamy, about 5 minutes.

  2. Meanwhile, place milk and butter in a small saucepan and heat over medium heat until butter is melted. Remove from heat and let stand until mixture is lukewarm (110 to 115 degrees).

  3. In a large bowl, mix together flour and salt. Add milk mixture to flour mixture. Stir eggs into yeast mixture and add to flour mixture; stir until a stiff dough forms. Cover bowl with plastic wrap and let stand in a cool place until doubled in size, about 1 1/2 hours.

  4. Butter a Pullman loaf pan measuring 13 1/2 by 4 1/2 inches across the top and 12 3/4 by 3 3/4 inches across the bottom. Deflate dough by beating down with a wooden spoon for about 1 minute. Transfer dough to prepared loaf pan; cover and let rise until dough reaches top of pan, 1 1/2 to 2 hours.

  5. Preheat oven to 375 degrees.

  6. Uncover dough and transfer to oven; bake until bread is dark and golden on top and sounds hollow when tapped with your knuckles, 40 to 45 minutes.

  7. Remove pan from oven and turn bread out onto a wire rack; serve warm or let cool, if desired.


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