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Sally Lunn Bread

  • Yield: One 9x5x3-inch mold


  • Two and one-fourth teaspoons active dry yeast
  • 2 cups warm water (110 to 115 degrees)
  • One-half cup granulated sugar
  • 4 tablespoons unsalted butter, at room temperature
  • One-fourth cup whole milk
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • Six and one-half cups all-purpose flour


  • Generously butter or coat two Turk's head pans or two 7-cup tube molds with vegetable cooking spray. Set aside.
  • In a large bowl, dissolve the yeast in the warm water. Let stand about 10 minutes, until foamy. Using a wooden spoon, beat in the sugar, butter, milk, eggs and salt.
  • Mix in the flour, 1 cup at a time, to make a soft dough. Cover the dough with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in size, 45 minutes to 1 hour.
  • Stir down the batter. Divide the dough between prepared pans. Cover and let rise in a warm place until almost doubled in size, 40 to 45 minutes.
  • Preheat the oven to 375 degrees. Bake until golden and the bread seems hollow when tapped on the bottom, 30 to 35 minutes. Remove the bread from the pans. Serve the bread warm or cooled and toasted.