Thursday, March 17, 2011

Sally Lunn bread

I'd never heard of Sally Lunn bread before a few days ago. Deb posted a recipe for it at Smitten Kitchen, and I was intrigued...I was intrigued by the description of the bread as a low-effort, not-as-buttery brioche, and I was intrigued that it was a yeasted bread with methodology more closely resembling a quick bread.

So I made it! It was really easy: all-purpose flour, sugar, salt, and yeast, combined with warmed milk and butter, and finally eggs. Mix for a few minutes, rise until doubled (mine took almost two hours), dumped into a floured and buttered loaf pan, 30 minute rise, and bake.

Nothing special by itself, but we turned it into French toast for dinner tonight. Hubby declared it right up there with the best French toasts we've ever had.


  1. It certainly does sound easy, Abby! Looks good too! French toast...lovely idea. I might see if the boys are interested when they all wake up this Sunday morning.. :)

  2. Oh, I haven't heard of this bread for years and aunt used to make this a Sally Lunn bread and I can't remember anything about it other than the name. Fun to revisit that and maybe I should give it a go sometime. Looks great.