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Classic Southern Sally Lunn Bread Loaf

This Classic Southern Sally Lunn Bread Loaf is soft, rich, and slightly sweet, making it the perfect comfort food for any family table.
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Prep Time 2 hours 10 minutes
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Bread, Breakfast, Side
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup whole milk Use at room temperature.
  • 1/2 cup vegetable shortening Can be substituted with unsalted butter.
  • 1/4 cup water Use warm water.
  • 4 cups all-purpose flour, divided Use only the flour required for the dough.
  • 1/3 cup granulated sugar Adjust to taste if desired.
  • 2 tsp kosher salt
  • 2 1/4 tsp active dry yeast One packet (7 g) of yeast.
  • 3 large eggs, at room temperature Room temperature eggs blend better.
  • Shortening or butter and flour, for the pan For greasing the pan.
  • Softened butter, for serving

Method
 

Preparation
  1. In a small saucepan, heat the milk, shortening, and water until the mixture reaches 120°F and the shortening is mostly melted.
  2. In a large mixing bowl, stir together 1 1/2 cups of the flour, the sugar, salt, and yeast. Then pour in the warm liquid and beat with an electric mixer for about 2 minutes, until the mixture looks smooth.
  3. Add the remaining 2 1/2 cups flour and the eggs. Beat until the dough becomes thick, smooth, and very soft, almost like a batter.
  4. Cover the bowl and place it in a warm spot for about 1 hour, or until the dough has doubled in size.
  5. Grease and flour a 10-inch tube pan or large Bundt pan. Stir the risen dough down gently, then spoon it into the pan.
Baking
  1. Cover and let the dough rise again for about 30 minutes, until it puffs near the top of the pan.
  2. While it rises, heat the oven to 350°F. Bake for about 40 minutes, until deeply golden brown and the center reaches 190°F.
  3. After baking, cool the loaf in the pan for 10 minutes, then turn it out onto a wire rack and cool for at least 20 minutes before slicing.
Serving
  1. Slice the bread and serve it warm with softened butter.
  2. Store any leftovers wrapped tightly to keep it soft.

Notes

For best results, use room-temperature eggs, and be careful not to overheat the milk mixture. Store the cooled loaf at room temperature for up to 3 days or freeze for up to 2 months.