southern sally lunn
Oh my, this bread. This Sally Lunn bread. Who is Sally Lunn, anyway? Who is this woman deemed worthy of having a loaf named after her? Whoever she is or was, I want to thank her.
I want to give her a big ol’ bear hug and tell her that this bread, this bread they named after her, it’s ridiculous. In the best possible way.
I’m going to be the worst tour guide when it comes to explaining this bread to you, just so you know. Because I can’t tell you exactly what makes this bread particularly special — it just is. It has all the same ingredients as many other breads, though you make it like a quick bread and then it rises like a yeast bread and it kind of blows your mind a bit. It tastes a lot like other breads you may have digested, but it’s also got its own unique flavor profile that you can’t quite pinpoint (is it the extra egg? the milk? the sugar? Did the ghost of Sally Lunn sneak in here when I wasn’t looking and toss some special Sally Lunn dust into the loaf? I NEED TO KNOW) and then you end up eating more than half the loaf out of curiosity. Or something. I wouldn’t know…
My point is, this is good stuff. It’s soft and pillowy, with a thick crust and an airy inside. It tastes a little bit like Wonder bread but also like brioche and a wee like anadama bread, too (see above, “worst tour guide”). It makes ah-maz-ing cinnamon toast, French toast, grilled cheese, peanut butter and jelly, bread pudding… the list goes on. It’s no-knead (score) and it takes only about two hours to make (double score). And if you’re using Red Star Yeast’s PLATINUM yeast, that baby’s gonna rise like you wouldn’t BELIEVE. Three scores for the win.
Oh, and if you see Sally Lunn, give her a hug for me. Extra credit if you do.
P.S. Head over to Red Star Yeast’s Facebook, Twitter and Pinterest pages for even more good stuff, like baking inspiration and tips.
Southern Sally Lunn
Recipe courtesy of Red Star Yeast
Yields: 1 9-by-5-inch loaf
1/2 cup water
3/4 cup milk
3 tablespoons granulated sugar
1 teaspoon salt
1/4 cup butter or margarine
2 1/4 teaspoons (1 packet) Red Star PLATINUM yeast
3 1/4 cups bread flour
Grated lemon rind (optional)
Microwave water and milk to 120 degrees F. Pour into a large bowl or bowl of a stand mixer along with sugar, salt and butter. Stir to combine.
Whisk yeast with half of the flour; add yeast-flour mixture to bowl with eggs and stir on medium speed 2 minutes. Add remaining flour a little at a time and grated lemon rind, if desired, while stirring and scraping down sides of bowl. Stir until smooth. Scrape down sides of bowl and cover with plastic wrap; let rise in a warm place until doubled, about 50 minutes.
Using a spatula, beat down raised batter with 25 strokes. Pour batter into a greased 9-by-5-inch loaf pan. Cover with plastic wrap or a paper towel; let rise 30 minutes, or until edges of batter just reach top of pan. Heat oven to 400 degrees F. Bake loaf until deep golden brown on top and baked through, about 30-40 minutes. Remove from pan and cool completely on a cooling rack before slicing.
Disclosure: I received compensation from Red Star Yeast for recipe development purposes. All opinions are my own.
I initially thought this was brioche from the look of it… But it looks a lot easier than brioche! Despite the fact that we are trying to cut down in our carb intake, this may just have to happen some time this week (I won’t mention the fact that last time I made two loaves of bread, they lasted about 24 hours… and it’s just my husband and I in the house…)
This looks wonderful. I love the story behind it, so thoughtful of you. I would love to eat a piece of this right now! This looks like the base of a great French toast too by the way.
Tia — It kind of is like brioche, actually! A little bit more dense and a slightly different flavor but just as tasty. If you ever need a little carb fix, you should definitely try this! 🙂
Belinda — Thank you! It makes AMAZING French toast… you should definitely give it a try.
This bread looks fantastic! The crust looks amazing and the inside looks so soft. There’s something always extra amazing about making bread at home, and this looks like no exception!
How is it that I’ve never heard of Sally Lunn bread?! Either way, it looks so pillowy and soft!! I can totally imagine it being the perfect bread for French toast, or bread pudding, hmm.
Love the pics Stephanie!
Kelly — Thank you, dear! I pretty much fell in love with the combo of crunchy crust/soft inside with this bread — SO good.
Ok, so I finally talked myself out of my (crazy irrational) fear of making bread this weekend. This is going to be it….it’s Sally Lunn for the maiden voyage!
Laura — I’d only heard of it once before on Smitten Kitchen… but I had no idea what I was missing! Thanks, friend!
Looks amazing! I made classic white bread last week and will probably post this week. It was so good….trying this one next!
Kelli — YES!! (Sorry, was that too loud? ;)) This is the perfect bread to start with. Let me know how it turns out!
Cassie — Thanks, friend! 🙂 Love classic white bread, especially when it’s homemade. Can’t wait to see yours!
There is some serious fluffiness going on in this bread…and I definitely some pb&j’s with it in my near future. I hope the ghost of sally lunn sprinkles some magic on it when I attempt it!
Joanne — Can never go wrong with a PB&J (and I have it on good authority that they taste AMAZING with this bread ;)). Thanks, friend!
Wow, this bread looks so yummy. Love that it can be made in 2 hours!
This bread looks lovely, Stephanie! Your photos are so beautiful, too! Great recipe. I can picture tossing tons of berries and whipped cream on this lovely loaf!
It has been too long since I baked homemade bread. I don’t know who this Sally character is, but I am going to give this a whirl. I love the idea of no knead. And that crust looks sooooo good. It makes me happy that I am one of those weirdos that love the end piece of a loaf of bread.
Caroline — It’s true! Thanks, dear 🙂
Georgia — Thank you so much, friend! You had me at berries and whipped cream… YUM. 🙂
Stefanie — You should definitely give this a whirl! Sally would be so proud. 😉 PS — You need to come over so I can give you all the end pieces from my bread, because I am not as big a fan!
It looks SO good. I love the deep color of the crust! I have a half-day off at work today (yay!) and now I know what I’m doing with the extra free time…
I love a good slice of homemade bread. Now we just need to work on getting a loaf named after us.
Marie — Thank you! And yay for half days (and baking days)! 🙂
Meagan — Ha! Yep. Totally putting that on the to-do list. 🙂
This looks like the PERFECT loaf of bread. I need to make it! Pinned, and definitely being made soon. Yum!
Rachel — Thanks, lady! I hope you like it 🙂
Do you think I could get away with skipping the egg in this recipe? Perhaps a cornstarch egg would do?
I love the name of this bread! It looks so fluffy and delicious, and I definitely need to make this!
Reba — I’m not sure. You might want to post that question in the comment section on Red Star’s web site. Here’s the link — http://www.redstaryeast.com/our-best-recipes/no-knead-batterway-recipes/southern-sally-lunn?tid=102
Jessica — Thanks, dear! You definitely do! 🙂
I found your website through the smitten kitchen website, I love it! I’m going to try this bread this week. Anything using the words “no knead” is a winner with me. Take a gander below, this is what Wiki had to say about Sally:
A Sally Lunn is a type of enriched yeast bread associated with the town of Bath in the West Country of England, known since the late 18th Century and described by Eliza Acton’s as a version of “Solimemne – A rich French breakfast cake, or Sally Lunn”.
There is an unrelated dish of the same name known in the French parts of the USA.
Sally Lunn’s house
The building, now known as the Sally Lunn Eating House at 4 North Parade Passage (formerly Lilliput Alley), Bath, is a medieval building. It formed part of the Duke of Kingston’s house in 1480 and was the first post office of Ralph Allen in 1725. It is now a Grade II* listed building.
The building was acquired in the 1930s by Marie Byng-Johnson who opened it as a tea-room specializing in Sally Lunn buns, promoted with a story that she had discovered an ancient document in a secret cupboard explaining that Mlle. Sally Lunn was a young French Huguenot refugee who brought the recipe to Bath around 1680.
D — Oh, thank you! This is good to know. 🙂 Hope you like the bread!
This bread look incredible! I love how high it rose and it’s so fluffy on the inside. Looks like a loaf I’d love to have at my house for all my sandwiches 🙂
I HAVE TO MAKE THIS COMMENT QUICK BECAUSE THE VOICE IS STARTING AND I NEED TO DROOL OVER ADAM LEVINE.
This bread…! So perfect. I’m totally craving a PB&J on some of your slices right now.
Julie — Thank you! I think it’s definitely going to be on the rotation for us for sandwiches 🙂
Stephie — HA! You crack me up 🙂
Ashley — Thank you! It definitely makes a magical PB & J 🙂
I’ve never heard of Sally Lunn but this loaf looks like bread perfection! I want a couple of slices for a PB&J!
I am afraid to admit I have a strong love for Wonder Bread but I never eat it because its so bad for you! This Sally Lunn Bread looks very similar though without the preservatives. I’m excited to try it!
Yowza does this look fabulous! Bread is an absolute weakness! Love it 🙂
Laura — Thank you so much!
Nicole — It’s kind of like the wonder Wonder bread. 😉 Thank you!
Lisa — Ooooh, mine too. 🙂 Thanks!
I’d love to slather some homemade preserves on a slice (or two) of that right about now.
Paula — Mmm, good call. 🙂 Thanks, love!
Gorgeous photos Stephanie! Thanks for making our recipe. ~Linda@RSY
Red Star Yeast — Thank YOU for a fantastic recipe that I will continue to make in the future! 🙂
What a gorgeous looking bread! I have never heard of Sally Lunn, but she must know what she is talking about!! Do you think Red Star yeast is really better than other brands?
Cate — I really think their PLATINUM brand works better than any other yeast I’ve tried — you’ll get the tallest, fluffiest breads from it. Thanks for the comment!
I’ve never heard of Sally Lunn either but it looks like she makes a mean loaf of bread. It looks absolutely perfect!
Thanks for stopping by earlier today and your bread looks amazing! I made a sandwich bread last week that I’m smitten with…and then I saw yours. So fluffy and light looking! I love that your dough is wet and loose; not overfloured. I know when I see that, the bread will be nice and light! Beautiful loaf!
Taylor — Thank you, dear!
Averie — Oh, thank you for stopping by, too! 🙂 And thanks for your sweet comment… the batter-like dough is where the fluffiness and lightness comes from. I love it!
What a beautiful loaf! I am amazed that it is no knead and takes so little time!! I have to give this a try tomorrow. Does this bread stay fresh for a few days?
Wendy — Thank you! It does stay fresh for about a week in the fridge. Hope you like it!
First off, I hope you had a relaxing weekend and had time to un-wind! Secondly, holy crap! I didn’t know it was possible to make a loaf this perfect at home! My bf’s allllllll about his sandwiches every day for lunch, so he’d be thrilled to have this homemade sliced bread!
Julia — I did! Thank you so much for checking in 🙂 Hope you did, too! And you should definitely make this bread for your BF’s sammies… his life will be changed and he will fall in love with you even more. 😉
This bread sounds amazing! I absolutely need it in my life, sooner than later 🙂
Rachel — Oh, you do. You really do 🙂 Thanks, lady!
This looks like the most perfect bread. Great for a sandwich or for putting a nice spread of butter on! Amazing!
Jocelyn — Thank you so much!
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Great bread! I can confirm that it is great for both french toast and for peanut butter and jelly sandwiches. I have another loaf rising right now. Yum!
What is bread flour? And does the butter need to be melted or just room temperature? This bread looks amazing. I love being able to make my own bread, but generally use all purpose flour.
Dena — Bread flour is a type of flour with a higher concentration of gluten, which makes it ideal for bread baking. And no, the butter does not need to be melted; just room temp is fine! You can try making the bread with all-purpose flour, but I can’t guarantee you will have the same results (some breads aren’t picky, some are). Hope that helps!
This bread is AMAZING!!!!My second loaf is rising right now. I have a sally lunn recipe that I usually use, but im not at home so I found this one and it is WAY better:) definatly making more tomorrow. ITs so light and fluffy!! i could eat the whole loaf.
This bread is amazing! Cooked in 20 minutes at 400 for me though
Mieke — Well that just means you got to eat it faster, I guess! 😉 Glad you liked it!
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I’m afraid you might be disappointed to know that there probably was never anyone named Sally Lunn, at least not associated with this bread. It’s most likely a corruption of the French Sol e Lune (sun and moon). This might explain its similarity to brioche. It has been known in England for quite some time. There is a Wikipedia article about it that provides several different theories about the origin of the bread and its name. Whatever the source, it’s good stuff. 🙂
Is the batter supposed to be so runny? It seems more like cake batter than a dough.
Kathleen — It should be runnier than a typical bread dough but not so runny that you can pour it. Is that how it is for you? Did you modify any ingredients?
I always heard that the name Sally Lunn was a corruption of Soleil Lune- French for Sun/ Moon and that early settlers in the USA maybe misheard or were unable or unwilling to pronounce it properly.
Beautiful! These look and sound delicious!
Do you use instant yeast? Thanks!
Jessica — Yep, you can swap the yeast in this recipe 1:1 with instant yeast!