Sally Lunn Bread

Photo: psfreeman

One of my favorite dishes from the Meriwether-Godsey days at Randolph-Macon Woman's College. This rich breakfast cake is delicious served any time of day. We like ours with a fresh cup of coffee mid afternoon. Recipe from Southern Living: OCTOBER 2013.

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Let Rise: 1 Hour
Cool: 30 Minutes


  • 1 cup(s) warm milk (100° to 110°)
  • 1 1/4-ounce envelope(s) active dry yeast
  • 1 teaspoon(s) sugar
  • 4 cup(s) all-purpose flour
  • 1/4 to 1/2 cup(s) sugar
  • 1 teaspoon(s) table salt
  • 3 large eggs, lightly beaten
  • 1/2 cup(s) warm water (100° to 110°)
  • 1/2 teaspoon(s) baking soda
  • 1/2 cup(s) butter, melted


  1. 1. Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
  2. 2. Stir together flour and next 2 ingredients in a large bowl. Stir in eggs until well blended. (Dough will look shaggy.) Stir together warm water and baking soda. Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended.
  3. 3. Spoon batter into a well-greased 10-inch (14-cup) tube pan. Cover with plastic wrap, and let rise in a warm place (80° to 85°), 45 minutes to 1 hour or until doubled in bulk.
  4. 4. Preheat oven to 400°. Carefully place pan in oven. (Do not agitate dough.) Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan to a wire rack, and cool 30 minutes before slicing.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sally Lunn Bread Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy