Sally Lunn Bread is a Yeast Bread Recipe for When You Learn How to Bake Bread

The Sally Lunn Bread “receipt” is tracked way back to Old England. Some call it bread and some call it cake. It is baked in a cake pan, loaf pan, muffin pan or many other pans. Today there also various recipes, some with yeast and some with baking powder. Many stories surround the origination of the recipe.

SALLY LUNN (yeast bread recipe)

• 1 Cake yeast


• ¼ Cup lukewarm water


• 4 Eggs


• 1 Cup melted butter


• 1 Cup lukewarm milk


• 3 Tablespoons sugar


• 1 Teaspoon salt


• 4 Cups sifted flour

Preheat oven to 350F degrees.

Butter well a funnel cake pan.

Soak yeast in warm water. In a large bowl beat eggs until light. Add the warm milk, butter, sugar, salt and yeast mixture; beat well. Let set to rise to double in bulk. Beat down with a spoon and pour into a funnel (angel food) cake pan. Let rise again until double in bulk. Bake for 40 to 45 minutes.

SALLY LUNN quick bread recipe)

• ¼ Cup sugar


• 2 Eggs


• 4 Tablespoons melted butter


• 1 Cup milk


• 2 Cups flour


• 3 Teaspoons baking powder


• ½ Teaspoon salt

Preheat oven to 350F degrees.

Grease muffin tin heavily with butter.

Sift the flour baking powder and salt together; set aside. Add sugar to the eggs and beat until light. Beat in melted butter. Combine the sifted ingredients to the creamed mixture alternating with the milk. Beat until well blended and bake in muffin tin until pick come out clean.

Look below for more delicious bread recipes.

• Date nut bread


• Zucchini bread


• Pumpkin bread

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