Sally Lunn Bread Recipe (Bread Machine + No Machine Option)

Soft. Rich. Slightly sweet. And dangerously easy to make.

If you love homemade bread but don’t love kneading, proofing, and babysitting dough, this Sally Lunn Bread is about to become your new favorite loaf. Think of it as brioche’s relaxed cousin, pillowy, tender, and just sweet enough to work for breakfast, lunch, and dinner.

This is the kind of bread that disappears slice by slice… “just one more” style.

And the best part? Your bread machine does almost all the work.

Why This Sally Lunn Bread Deserves Clapping Hands

Sally Lunn bread isn’t just another sweet loaf. It’s a historic enriched bread with roots in England, known for its delicate crumb and buttery flavor. When made in a bread machine, it becomes:

• Foolproof for beginners
• Reliable for everyday baking
• Flexible enough for toast, sandwiches, or dinner bread
• Perfect as a base for variations (rolls, buns, add-ins)

If you bake bread even occasionally, this recipe earns permanent rotation status.

What Is Sally Lunn Bread?

Sally Lunn bread originated in Bath, England, where it’s been enjoyed for centuries as a lightly sweet, enriched loaf. It sits right between classic white bread and brioche, richer than sandwich bread, lighter than dessert bread.

It’s traditionally made with:

• Milk
• Egg
• Butter
• Sugar
• Yeast

The result? A soft, fine crumb with a subtle sweetness that pairs beautifully with butter, jam, eggs, soups, or roasted meats.

Why Make Sally Lunn Bread in a Bread Machine?

Let’s be honest: bread machines exist for a reason.

This recipe is ideal for a bread machine because:

• The enriched dough benefits from consistent kneading
• Temperature stays stable (huge for yeast success)
• The sweet cycle is perfectly suited to this dough
• Cleanup is minimal (always a win)

Dump. Press a button. Walk away.

That’s my kind of baking.

Ingredients Breakdown (Why Each One Matters)

Understanding why these ingredients work makes you a better baker, and you don’t need to guess.

• Milk (room temperature)
  Creates a soft, moist crumb and subtle sweetness. Whole milk adds richness; lower-fat milk keeps it lighter.
• Egg (lightly beaten)
  Adds structure, moisture, and that signature tender texture.
• Butter (unsalted)
  Gives the bread its buttery aroma and melt-in-your-mouth softness.
• Sugar
  Light sweetness + yeast support. This bread is not overly sweet.
• Salt
  Balances flavors and strengthens the dough.
• Flour (all-purpose or bread flour)
  All-purpose = softer crumb
  Bread flour = slightly chewier, taller loaf
• Bread machine yeast
  Reliable, consistent rise and perfect for machine baking.

Temperature Matters (Don’t Skip This)

This is the quiet secret to great bread.

• Use room-temperature milk
• Use a room-temperature egg
• Skip the microwave and just let the ingredients sit out 20–30 minutes
• Lightly beat the egg before adding

Why it matters: cold ingredients slow yeast activity and affect the rise. Warm, balanced ingredients = even texture and better volume.

Sally Lunn Bread with Milk Substitutes

Yes, you can make this bread dairy-free or allergy-friendly with a few smart swaps.

Best Milk Alternatives

• Oat milk – closest texture to whole milk
• Soy milk – good protein structure
• Almond milk – lighter crumb, mild flavor

Tips for Success

• Use unsweetened milk alternatives
• Warm slightly to room temperature
• Pair with plant-based butter if needed
• Expect a slightly lighter loaf (still delicious)

If using almond or rice milk, consider adding 1 extra tablespoon of fat (butter or oil) for richness.

Tips for a Perfect Loaf Every Time

• Check the dough during the first knead
  Dough should be soft and slightly tacky, not dry or soupy.
• Know your machine
  Bread machines vary. Always defer to your manual for liquid-first or dry-first loading.
• Let it cool (if you can)
  Cooling helps set the crumb, but yes, it’s hard to wait.

How to Store Sally Lunn Bread

Because this loaf is enriched (milk, egg, butter), storage matters if you want to keep that soft, pillowy texture.

Room Temperature

• Store the cooled loaf in a bread bag or an airtight container
• Keep at room temperature for up to 3 days
• Avoid the fridge because it dries out enriched breads faster

Refrigerator (Not Ideal, but Works)

• Wrap tightly in plastic wrap or foil
• Store for up to 5 days
• Warm slices slightly before serving to revive softness

How to Freeze Sally Lunn Bread (Best Option)

Freezing works beautifully and is the best way to extend shelf life.

To Freeze the Whole Loaf

1. Let the bread cool completely
2. Wrap tightly in plastic wrap
3. Add a second layer (foil or freezer bag)
4. Freeze for up to 3 months

To Freeze Slices (Highly Recommended)

• Slice the loaf before freezing
• Separate slices with parchment paper
• Freeze in a freezer-safe bag
• Toast or warm straight from frozen—no thawing needed

Pro tip: Freezing slices makes this a perfect “grab-and-go” breakfast bread.

Variations and Creative Ideas

Want to level this up? Easy.

• Sweet Glaze:
  Mix powdered sugar with a splash of milk, then drizzle it over warm bread.
• Add-ins:
  Fold in chopped nuts, raisins, dried fruit, or chocolate chips.
• Rolls or Buns:
  Use the dough cycle, shape into rolls, let rise, and bake in the oven.
• Savory Twist:
  Reduce sugar slightly and serve with butter, soup, or roasted dishes.

This dough is flexible and forgiving; use it.

When to Serve Sally Lunn Bread

This is one of those rare breads that works across meals.

Breakfast

• Toasted with butter, jam, or honey
• Served with eggs, fruit, or yogurt
• Lightly toasted and topped with nut butter

Lunch

• Makes excellent tea sandwiches
• Perfect with soups, stews, or salads
• Great base for chicken salad or egg salad sandwiches

Dinner

• Serve warm with butter alongside roasted meats
• Ideal for soaking up sauces and gravies
• Excellent with soups and braised dishes

Special Occasions

• Brunch tables
• Holiday breakfasts
• Afternoon tea
• Anytime you want bread that feels a little fancy without trying too hard.

Smart Variations (Without Ruining the Bread)

These tweaks keep the texture intact while adding interest.

Lightly Sweet

• Add 1–2 tablespoons of honey or maple syrup
• Reduce the granulated sugar slightly to balance

Citrus Twist

• Add 1 teaspoon orange or lemon zest
• Works beautifully for brunch or breakfast

Raisin or Dried Fruit Sally Lunn

• Add ½ cup raisins, currants, or chopped dried fruit
• Add during the mix-in/beep stage

Nutty Version

• Add ⅓ cup chopped walnuts or pecans
• Great for breakfast toast

Savory Lean

• Reduce sugar to 2 tablespoons
• Serve as dinner bread or a sandwich loaf

Add Coconut

• Have you tried my version of Sally Lunn Coconut Bread recipe yet?

My Trusted Source (and Flour Choice)

This recipe comes from 300 Best Canadian Bread Machine Recipes by Donna Washburn and Heather Butt (newest version), one of those cookbooks that quietly delivers hit after hit.

For flour, I consistently get excellent results using King Arthur Bread Flour, especially when I want a taller, structured loaf.

Your Sally Lunn Bread Questions, Answered

Final Thoughts: Is Sally Lunn Bread Worth Making?

Absolutely, no question there.

Sally Lunn bread is forgiving, but like all enriched breads, it rewards attention to temperature, ingredient freshness, and proper storage. Whether you bake it in a bread machine, make it by hand, go dairy-free, or dress it up for brunch, this loaf fits real life.

If you’re looking for:

• A soft, slightly sweet everyday bread
• A reliable, no-stress bread machine recipe
• Something more special than plain white bread

This is it.

Make it once, and it won’t be your last loaf. Baking should feel satisfying—not stressful—and this recipe proves it.

Soft bread. No stress. That’s the goal.

Sally Lunn Bread (Bread Machine + Oven Method)

A soft, lightly sweet, brioche-like Sally Lunn bread you can make in a bread machine or bake in the oven. Includes milk substitutes, storage, freezing, and variations.

4.89 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Course Bread, Breakfast, Side Dish

Cuisine British, English

Servings 2 pounds loaf

Calories 1172 kcal

Equipment

• Bread machine (or stand mixer + loaf pan for oven method)
• Measuring cups and spoons
• Mixing bowl (for beating egg)
• Cooling Rack

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Ingredients

  

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• 1¼ cups milk room temperature
• 1 large egg lightly beaten
• 1¼ teaspoons salt
• ¼ cup granulated sugar
• 3 tablespoons unsalted butter softened
• 3½ cups all-purpose flour or bread flour
• ¾ teaspoon bread machine yeast

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Instructions

 

Instructions (Bread Machine)

• Add ingredients to the bread machine pan in the order recommended by your manufacturer.
• Select the Sweet cycle (or Basic/White + Light crust if Sweet isn’t available).
• Start the machine and allow the loaf to bake fully.
• Remove the loaf and cool on a rack before slicing.

Instructions (No Bread Machine / Oven Method)

• (Use this as a second “method” section in the recipe card if your theme supports it, or add under Notes.)
• Warm milk until just lukewarm (not hot). Mix with sugar and yeast; rest 5–10 minutes until foamy.
• Stir in beaten egg, butter, and salt. Add flour gradually and mix to form a soft dough.
• Knead 8–10 minutes until smooth and elastic.
• Cover and rise 1–1½ hours until doubled.
• Shape, place in a greased loaf pan, and rise again 30–45 minutes until puffy.
• Bake at 350°F (175°C) for 30–35 minutes. Cool before slicing.

Notes

Servings: 12 slices

Total Time:

• Bread machine: Prep: 10 minutes; Baking: time will depend on your bread machine
• Oven method: 2 hours 30 minutes (includes rise time)

This Sally Lunn Bread recipe is adapted from 250 Best Canadian Bread Machine Recipes by Donna Washburn and Heather Butt, one of my go-to resources for reliable bread machine baking. I typically use King Arthur Bread Flour for consistent results. For the best texture and flavor, lightly beat the egg before adding it, and use unsalted butter, organic granulated sugar, and either sea salt or kosher salt.

Check the dough during the first kneading cycle. It should be soft and slightly tacky. If the dough looks too wet, add 1–2 tablespoons of flour; if it appears dry or stiff, add 1 tablespoon of milk at a time until the texture is right.

Essential Tips

• Use room-temperature milk and egg for proper yeast activation and even rise.
• Lightly beat the egg before adding it to the pan.
• Add ingredients in the order recommended by your bread machine manufacturer.
• Check the dough during the first knead; it should be soft and slightly tacky, not sticky or dry.
• Choose the Sweet cycle when available, or Basic/White with a light crust.
• Let the loaf cool completely before slicing to prevent a gummy texture.

Nutrition

Serving: 1gramsCalories: 1172kcalCarbohydrates: 200gProtein: 31gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 145mgSodium: 1550mgPotassium: 517mgFiber: 6gSugar: 33gVitamin A: 891IUVitamin C: 0.01mgCalcium: 239mgIron: 11mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword Bread Machine, bread machine recipes, Bread Recipes, Breakfast Bread, British Baking, Brunch Recipe, Easy Bread Recipes, Enriched Dough, homemade bread, Make-Ahead Friendly, Oven Method, sweet bread recipe

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.