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Classic Southern Sally Lunn Bread Loaf

A soft, rich, and subtly sweet bread loaf with a tender crumb, perfect for family gatherings and special occasions.
Print Recipe
Prep Time 2 hours 10 minutes
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Bread, Breakfast
Cuisine: Southern
Calories: 270
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 1 cup whole milk Use at room temperature.
  • 1/2 cup vegetable shortening Can substitute with unsalted butter.
  • 1/4 cup water Use warm water.
  • 4 cups all-purpose flour, divided Keep some flour aside for the pan.
  • 1/3 cup granulated sugar Adjust if less sweetness is desired.
  • 2 tsp kosher salt Balance flavor.
  • 2 1/4 tsp active dry yeast One packet, ensure it is fresh.
  • 3 large eggs Use at room temperature for better integration.
  • Shortening or butter and flour 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. Be careful not to let it get hotter, as it can harm the yeast.
  2. In a large mixing bowl, stir together 1 1/2 cups of the flour, sugar, salt, and yeast. Pour in the warm liquid and beat with an electric mixer for about 2 minutes, until smooth.
  3. Add the remaining 2 1/2 cups flour and the eggs. Beat until the dough becomes thick, smooth, and very soft.
Rising
  1. Cover the bowl and place it in a warm spot for about 1 hour, or until the dough has doubled in size.
Baking
  1. Grease and flour a 10-inch tube pan or large Bundt pan. Stir the risen dough down gently, then spoon it into the pan. Cover and let it rise again for about 30 minutes.
  2. Preheat your oven to 350°F. Bake for about 40 minutes until deeply golden brown and the center reaches 190°F.
  3. 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. Wrap leftovers tightly to store.

Notes

For best results, use room temperature eggs and ensure that the milk mixture does not exceed 120°F to prevent killing the yeast. Be cautious with rising times to maintain the texture.