Sally Lunn Bread, an easy bread machine recipe
Who doesn’t love the warm, pillowy comfort of homemade bread? But sometimes, the thought of all that kneading and proofing can be enough to put us off. Tired of the same old bread routine? Yearning for something richer, softer, and more decadent than your basic loaf? Well, fear not, bread lovers! Look no further than Sally Lunn bread, a sweet and tender treat that takes the crown as the “la creme de la creme” (next to brioche, of course!) amongst bread machine recipes for breakfast, lunch, and dinner.
This wasn’t always my go-to recipe. In fact, I used to be content with my herb-infused loaves, my fruity swirls, and even my humble flour-and-water classics. But one day, the craving for something uniquely sweet and pillowy hit, and Sally Lunn came to the rescue.
The best part? It’s practically foolproof. Toss the ingredients in your bread machine, press a button, and let the magic happen. But before we get to that, let’s talk about the secret weapon of perfect bread: temperature.
This Sally Lunn Bread recipe is very easy to follow and very enjoyable. If you have a bread machine, this will definitely make life much easier.
But first, what is Sally Lunn’s bread?
This brioche-like wonder hails from Bath, England, where it’s been enjoyed for centuries. Its enriched dough boasts a unique blend of ingredients that contribute to its signature flavor and texture:
- Warm milk: Creates a moist and slightly sweet base for the dough. Use whole milk for added richness or skim milk for a lighter option.
- Large egg: Binds the ingredients together and adds moisture and richness.
- Softened butter: Melts into the dough, contributing to tenderness and a delicate buttery flavor.
- Salt: Balances the sweetness and enhances the overall flavor.
- Granulated sugar: Provides sweetness and helps the dough rise. Adjust the amount to your preference, knowing that the finished bread will be slightly sweet.
- All-purpose flour (or bread flour): Forms the structure of the loaf. All-purpose flour yields a softer crumb, while bread flour creates a chewier texture. Choose based on your desired outcome.
- Active dry yeast: The leavening agent that helps the dough rise and develop its signature airy texture. Ensure your yeast is fresh for optimal results.
And the best part? Thanks to your handy bread machine, this recipe is practically foolproof. Toss in the ingredients, hit a button, and let the magic happen.
Tips for a heavenly loaf:
- For an extra touch of sweetness, add a glaze made with powdered sugar and milk. Drizzle it over the warm bread for a decadent finish.
- Get creative with toppings! Chopped nuts, dried fruit, or even chocolate chips can be added to the dough for a delightful twist.
- This dough is also perfect for shaping into individual rolls or buns. Simply divide the dough into equal portions, shape them into rounds, and let them rise before baking.
Temperature Matters!
This applies to both the milk and the egg. I highly recommend skipping the microwave and using room-temperature liquids for new bakers. You can’t go wrong with letting them sit out for a while to ensure even baking and a consistent rise. Don’t forget to whisk your egg before adding it to the mix.
My Trusted Source:
This recipe hails from none other than “250 Best Canadian Bread Machine Recipes” by Donna Washburn and Heather Butt. It’s just one of their many gems, and based on the rave reviews on Amazon, I’m confident their other books are treasures too.
Knowing is Key:
Remember, every bread machine is different. Consult your manual and make adjustments based on your specific model and the type of flour you use. Personally, I swear by King Arthur Bread Flour for its consistent results in all my bread endeavors.
Ready to Bake the Sally Lunn Bread?
So, are you ready to ditch the ordinary and indulge in the sweet escape of Sally Lunn bread? Give it a try, share your thoughts, and remember, baking should be fun, not stressful!
Ready to bake up some sweet dreams? Here’s the full recipe with ingredient descriptions:
Sally Lunn Bread, an easy bread machine recipe
Ingredients
- 1 1/4 cups milk room temperature
- 1 egg
- 1 1/4 teaspoons salt
- 1/4 cup granulated sugar
- 3 tablespoons butter
- 3 1/2 cups all-purpose flour or bread flour
- 3/4 teaspoon bread machine yeast
Instructions
- Measure ingredients into baking pan in the order recommended by the manufacturer. insert pan in the oven chamber.
- Select Sweet Cycle.
Notes
I use King Arthur’s Bread Flour to make most of my breads.
For this recipe, the egg is always slightly beaten; I use either sea salt or kosher salt, unsalted butter and organic sugar.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
My machine makes up to a 2 lb loaf. What do you set the machine at for this recipe?
Thanks for your comment. Every machine is different. The setting is “Sweet Cycle.”
Would this work with maple sugar and coconut milk?
Thank you for your comment. The recipe might work with maple sugar and you may have to add more or less depending on your taste. I have not used maple sugar so I am not able to give you my opinion on the amount the add. For the coconut milk, it is a good substitute for regular milk, but it is high in saturated fat (you may have to reduce the amount of butter). It is also best to use unsweetened coconut milk.
This recipe is the bomb!!! The loaf came out beautifully and was super moist and soft.
We are so glad you like it! This bread loaf recipe is one of our feeling guilty recipes – this is our excuse to indulge. Thanks so much for sharing your opinion.
Thanks Gemma did as you said but put in a 1/2 cheese and took out a little more milk.
It came out great!
I’m so glad the bread came out great Bill! :) Happy to help. Thanks for sharing.
If I wanted to add sharp cheddar cheese what ingredients would I have to reduce?
I have not tried it with cheese yet. I would suggest decreasing the milk and using a soft cheddar for more moisture. Maybe 1/4 cup of cheese for 1/4 cup of milk (but not more than that – I also prefer using bread flour instead of all-purpose flour when adding cheese to bread machine recipe. (just a preference). Let me know if that works. Thanks for the visit and for your comment.
My family and I really love this bread, I would really like to make whole wheat version. How can I adjust the recipe? I ordered your book but I want to try this today. Thank you for posting this recipe.
The book is from Donna Washburn and Heather Butt – 250 Best Canadian Bread Machine. Unfortunately, the authors do not provide a wheat version. Thanks for commenting.
Thank you. I took the plunge, and figured it out
Hope, it all worked out. :)