Total Time
1hr 30mins
Prep 0 mins
Cook 1 hr 30 mins

I got this recipe with the set of instructions when I got my bread machine. My ABM makes it in less than two hours. I usually take the dough out after the kneading has been done and continue with the baking process in a normal oven. This is very rich. Hubby loves it.

Ingredients Nutrition

Directions

  1. Mix as per manufacturer's instructions.
  2. If you want to finish the baking process in a normal oven, take dough out of machine after the kneading has been done and before the proofing starts.
  3. Put it into a greased bowl and leave it until doubled in size.
  4. Take dough out of bowl. Punch it down. Roll dough into a 1-inch high oval, roll it up from the shorter side and pinch the seams together as you roll the dough up.
  5. Put dough into a 5 x 8 (or 9) inch loaf tin.
  6. When it has doubled in size, pop it into the pre-heated oven at 350F for about 45 minutes.
  7. When done, remove from tin and cool on a rack. A hollow sound when you tap the bottom indicates its doneness.
  8. Enjoy it on its own (I like it lightly toasted) or with Jam or PB.
Most Helpful

Easy and delicious; and a great first loaf for beginners, too. I hadn't made this one in years and picked yours out of the handful of Sally Lunns posted. I also measure my flour by weight but I use American measures... I typically use a pound of flour for a loaf of bread but found I had to add a half a cup of flour or so to get my doughball to the right texture. Thanks for posting... now I'm off to eat another slice!

lolsuz May 31, 2009

I love Sally Lunn and I usually buy it at the Colonial Williamsburg bakery. This recipe is very close to their bread and we thoroughly enjoyed it. I made it on my dough setting and baked in a 9x5 loaf pan. The crust was just a tad hard for me but that's because I let it bake too long ~ I'll know better next time. Thank you for posting a keeper!!!

Lvs2Cook April 09, 2008

I have this very same recipe that came from "The Bread Machine Cookbook" and it is by far my favorite! It is very rich in calories with the eggs, milk, butter & sugar so I don't make it all the time - but when I do, it's never around for long! This bread makes a sandwich extra special and gets rave reviews every time I make it. Last time I made it for some visitors and served it with tuna salad and they said it was the best bread they ever had! This makes a large loaf for use with a 2lb. machine that slices just beautifully. I use the bread machine for the whole process. Very highly recommended! Thanks for posting this - one time I misplaced my book and I panicked that I would not be able to make my Sally Lunn again - now I don't have to worry :).

Pinot Grigio February 29, 2008