Hands-on Time
15 Mins
Total Time
2 Hours
Yield
Makes 8 to 10 servings

You won't find a better texture for French toast, bread pudding, or toast with jam than semisweet Sally Lunn bread.

How to Make It

Step 1

Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Ceijae's Review

NancyN2012
April 16, 2014
Like the intro states this is a bread, not cake. It can be toasted or used for french toast or bread pudding. I enjoyed it warm from the oven. Don't over mix. It is not ever supposed to be smooth texture. Only used a spoon. No mixer.

NancyN2012's Review

Ceijae
November 19, 2013
Was very disappointed with this recipe. It had nice texture but no taste. I used 1/4 cup of sugar. Maybe more sugar & some flavoring would help. It is definitely more a bread than a cake.