Sally lunn bread

Sally Lunn Bread

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101. 4.8141

Ingredients

3 Tablespoons dry yeast

1 cup warm water

2 cups evaporated skimmed milk

1/4 cup olive oil

2/3 cup sugar

2 teaspoons salt

8-1/2 cups white flour

1/2 cup wheat bran

2 eggs*

1 Tablespoon ground flaxseeds, optional

1/4 cup sesame seeds, optional

*Sally Lunn bread should be a golden yellow. If you omit egg yolks, it really won’t be a Sally Lunn bread! Try egg substitute for a lower fat alternative.

Dissolve yeast in really warm water. Blend together evaporated milk, olive oil, sugar, and salt; add to yeast. Sift together flour and wheat bran. Beat eggs until frothy; add to oil mix, then blend into flour mix. Add ground flaxseeds and/or sesame seeds, if desired. If necessary, add 1 to 2 cups more flour to make a stiff dough but not too sticky to knead.

Let rise in covered bowl for 2 hours. Stir down dough and divide between 3 loaf pans. Let rise again for 30 to 50 minutes. Baste tops of loaves with milk. Bake for 35 minutes.