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Sally Lunn bread

This is a rich, slightly sweet bread. Could this be a British variation of brioche? It’s perfect for breakfast or tea, and leftovers are yummy when toasted.

Although this bread is yeast based and requires time to raise twice, it’s a batter bread which doesn’t need kneading.


  • 1 cup warm milk
  • 1 package active dry yeast
  • 3 or 4 eggs, depending on desired richness
  • 1/4 cup sugar
  • 1 stick of butter, melted
  • 1/2 teaspoon sea salt, but only if the butter is unsalted
  • 3 3/4 cups all-purpose flour


  1. Dissolve the yeast in the milk. Add the sugar and salt. Let stand 5 minutes to proof.
  2. Pour in the butter.
  3. Add one of the eggs and 1 cup of the flour. Beat the batter until smooth. Repeat this for the rest of the eggs and flour.
  4. Cover the mixing bowl and put in a warm place to double in bulk. This could take some time, from 2 to 3 hours, since there are eggs and butter in the batter.
  5. Stir down the batter to deflate it, for about 2 to 3 minutes. Pour into greased bread pans or muffin cups. Again, allow to double in bulk, about 1 to 2 hours.
  6. In a preheated 375F degree oven, bake for about 45 minutes if in bread pans or 20 minutes for muffins. They’ll be done when they’re golden, have pulled away from the sides of the pan, and have a nice hollow sound when tapped.
  7. Allow to cool for 30 minutes before serving. Serve with butter, honey, preserves, or plain.

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