Sally Lunn is a soft, rich bread that sits somewhere between a brioche and a teacake. It’s light, buttery, slightly sweet, and perfectly suited for breakfast, tea time, or turning into a stellar sandwich. Traditionally baked in an oven, this classic English bread adapts surprisingly well to the bread machine. With a few small tweaks and the right settings, you can recreate a taste of 18th-century Bath right in your kitchen.
If you’re looking for a unique but easy addition to your bread repertoire, Sally Lunn is a winner—especially when your bread machine does the heavy lifting. This guide breaks it all down: equipment, ingredients, step-by-step instructions, tips, and nutrition details. Whether you’re a bread machine newbie or a seasoned baker looking to expand your repertoire, you’re covered.
What Is Sally Lunn?
Let’s clear something up first: Sally Lunn is not a person. Or at least, there’s no clear historical proof that she was. The name likely comes from a French Huguenot pastry called soleil lune (sun moon), which evolved into “Sally Lunn” after arriving in England. The original was probably a yeast-risen bun brought over in the late 1600s. Over time, it became associated with the city of Bath and evolved into a soft, buttery, slightly sweet bread that’s often toasted and slathered with butter, jam, or lemon curd.
Why Use a Bread Machine?
Sally Lunn dough is rich and soft, which can be tricky to handle by hand if you’re not used to enriched doughs. The bread machine takes care of kneading, rising, and sometimes even baking if you want to go that route. That means consistent results with minimal effort.
You can choose to bake it fully in the machine or let the machine handle the dough cycle and finish it off in your oven for a more authentic crust. We’ll cover both options.
Required Equipment
Before you get started, make sure you have the following:
Must-Have:
- Bread machine (with basic and dough cycle options)
- Measuring cups and spoons (or kitchen scale for accuracy)
- Rubber spatula
- Oven (optional, if not baking in machine)
- Loaf pan or round cake tin (for oven finish)
- Pastry brush (for optional glaze)
Ingredients
Below is a detailed ingredients list in both US customary and metric measurements.
| Ingredient | US Amount | Metric Amount |
|---|---|---|
| All-purpose flour | 3 cups | 375 g |
| Whole milk | 3/4 cup | 180 ml |
| Unsalted butter | 1/4 cup (softened) | 57 g |
| Large eggs | 2 | 2 |
| Sugar | 1/4 cup | 50 g |
| Salt | 3/4 tsp | 4.5 g |
| Active dry yeast | 2 1/4 tsp | 7 g (1 packet) |
| Warm water (110°F/43°C) | 2 tbsp | 30 ml |
Optional glaze:
| Ingredient | US Amount | Metric Amount |
|---|---|---|
| Milk (for brushing) | 1 tbsp | 15 ml |
| Melted butter (for brushing post-bake) | 1 tbsp | 14 g |
Prep and Cook Times
| Step | Time Needed |
|---|---|
| Prep (measuring, loading machine) | 10 minutes |
| Dough Cycle | ~1 hour 30 minutes |
| Oven Baking (optional) | 25–30 minutes |
| Bread Machine Bake (if using machine fully) | ~1 hour |
| Cooling Time | 15–20 minutes |
| Total Time (Oven Finish) | ~2.5 hours |
| Total Time (Machine Only) | ~2.5 hours |
Instructions
Step 1: Prep the Ingredients
Make sure all ingredients are at room temperature, especially the milk and eggs. Cold ingredients slow down yeast activity and can affect rise. Warm the milk slightly (just above room temp, not hot) if needed.
Step 2: Add Ingredients to the Bread Machine
Each bread machine has its own preferred loading order. Typically, the order is:
- Liquids first (milk, water, eggs)
- Then fats (butter)
- Then dry ingredients (flour, sugar, salt)
- Yeast goes last—on top of the flour, away from the salt and liquids.
Pro tip: Make a small well in the flour and place the yeast in it to keep it separate until the mixing starts.
Step 3: Select Dough Cycle
Set your bread machine to the “Dough” setting. This cycle usually lasts about 90 minutes. The machine will mix, knead, and let the dough rise once.
Optional Check-in: After about 5–10 minutes of kneading, open the lid and check the dough. It should be smooth and slightly sticky, not wet or dry. If it’s too dry, add a teaspoon of milk. Too wet? Add a teaspoon of flour.
Step 4A: Oven Baking Method (Recommended for Authentic Texture)
Once the dough cycle finishes:
- Lightly grease a 9-inch round cake pan or a loaf tin.
- Remove the dough (it will be sticky; flour your hands).
- Shape it into a ball or log depending on your pan.
- Place in pan and cover loosely with plastic wrap or a towel.
- Let it rise again in a warm spot for 30–45 minutes, until puffy and nearly doubled.
Optional Glaze Pre-Bake: Brush the top with milk for a slightly glossy finish.
Bake: Preheat your oven to 350°F (175°C). Bake for 25–30 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Finish: Let cool in pan for 5 minutes, then turn out onto a wire rack. Brush with melted butter if you like a richer finish.
Step 4B: Full Bread Machine Method (Set It and Forget It)
If you’d rather not use the oven:
- Use the “Sweet” or “Basic” cycle depending on your machine.
- Select a light or medium crust.
- Let the machine handle the entire process through to baking.
Note: Sally Lunn has a rich dough that can darken quickly, so light crust is usually best.
Tips for Best Results
- Use fresh yeast. Old yeast won’t rise well, especially in enriched doughs like this.
- Don’t skip the second rise if baking in the oven—it’s crucial for the final texture.
- Flour quality matters. Use unbleached all-purpose flour or bread flour for best gluten structure.
- Flavor twist? Add a dash of cinnamon or nutmeg for a warm, spiced version.
- For a savory spin: Omit the sugar, reduce butter slightly, and add cheese or herbs.
Serving Ideas
Sally Lunn is at its best slightly warm or toasted. Here’s how you can use it:
- With butter and jam – a classic British breakfast.
- Toasted with lemon curd – afternoon tea bliss.
- As French toast – rich and custardy.
- For sandwiches – especially with ham or roasted chicken.
- With clotted cream and honey – decadent but worth it.
Nutritional Information (Per Slice, Based on 10 Slices)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Carbohydrates | 28 g |
| Protein | 5 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Sugar | 6 g |
| Fiber | 1 g |
| Sodium | 180 mg |
| Cholesterol | 55 mg |
Note: These numbers are approximate and can vary based on exact ingredient brands and portion size.
Storing and Reheating
- Room Temp: Store in an airtight bag or container for up to 3 days.
- Freezing: Slice and freeze up to 2 months. Toast directly from frozen.
- Reheat: Lightly toast or warm in a 300°F (150°C) oven for 5–7 minutes.
Troubleshooting Common Issues
| Problem | Cause | Fix |
|---|---|---|
| Dense or heavy loaf | Not enough rise, old yeast | Use fresh yeast, allow proper rising time |
| Dough too sticky | High humidity, imprecise flour | Add flour 1 tbsp at a time as needed |
| Burnt crust (machine) | Wrong cycle or dark crust setting | Use light crust and sweet bread setting |
| Collapsed loaf | Over-proofed or over-yeasted | Use exact yeast amount, don’t over-rise |
Final Thoughts
Sally Lunn is proof that simple ingredients can become something special with the right method. Rich but not heavy, sweet but not a dessert—it’s one of those recipes that becomes a staple once you try it. The bread machine makes this historic bake more accessible and consistent without compromising on taste or texture.
You don’t need to go to Bath to enjoy an authentic slice of Sally Lunn. Just plug in your bread maker, prep a few pantry staples, and in a few hours, you’ll be pulling a buttery, golden loaf out of the pan.
Want to get fancy? Try splitting it horizontally and toasting it with a dollop of clotted cream and jam. Or go savory with a thick slice of ham and mustard. However you slice it, Sally Lunn is worth the (minimal) effort.
Let me know if you’d like a printable version, sourdough variation, or even a gluten-free adaptation.
