5 Reviews

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!

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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!!!

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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 :).

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Pinot Grigio February 29, 2008

Absolutely great bread! Lovely, strong taste of milk and I love it!

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philliptan March 12, 2005

very good, has a rich taste with the egg. I made it in the bread machine on the sweet bread setting. Used 2 teaspoons yeast and 1 teaspoon salt. It rose nicely.I did weigh the flour as I think you get a more accurate measure that way.I am eating it now with just butter but will try it toasted. Thanks Velvet for the great recipe.

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Dorel November 07, 2004
Sally Lunn Bread (Abm)