Sally Lunn Bread #2


  • 1 packet (2¼ teaspoons) active dry yeast
  • ½ cup water at 110°F-115°F
  • ¾ cup milk at 110°F-115°F
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • ¼ cup unsalted butter room tempoerature
  • 405 grams (3¼ cups) flour
  • 2 eggs room tempoerature
  • zest of 1 lemon optional; add to flour if using


  1. Dissolve yeast in water. Let stand 3-5 minutes.
  2. Pour milk into bowl of stand mixer with butter, sugar, and salt; blend.
  3. Stir yeast mixture and pour into bowl of stand mixer. Add eggs and about half of the flour. Beat 2 minutes on medium speed.
  4. Add the rest of the flour a little at a time and beat until smooth.
  5. Scrape down batter from sides of bowl. Cover and let rise in warm place until doubled, about 50 minutes.
  6. Grease a 9”x5”x3” loaf pan.
  7. Beat down raised batter in about 25 strokes. Pour into pan; it will fill pan about half full.
  8. Let rise only until edges of batter reach top of pan, about 30 minutes.
  9. Bake 30-40 minutes (36 was perfect for me) in 400°F oven, covering top with foil after 15 minutes to prevent top from getting too brown.
  10. Remove from pan immediately and cool on wire rack.