Sally Lunn loaf

sally lunn
1 loaf
Cooking time:
25 mins

A Sally Lunn is a type of enriched yeast bread associated with the city of Bath. It is traditionally served as a single bun or roll, but here we make it in a loaf tin.

Cook’s notes To make in a bread machine make half quantity of dough.

The baked loaf can be frozen for up to two months.



Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
317 Kcal11.0g5.1g0.4g50.3g22.2g1.7g


Step 1

Sieve flour into a bowl and add the salt, sugar and yeast, sultanas and spice then make a well in the centre. Mix melted butter and milk together and add eggs and pour in the liquid. Mix together and then turn onto a floured surface.

Step 2

Knead till smooth (about 10 minutes). Place in a lightly greased bowl and cover with cling film. Leave to rise in a warm place for about 2 hours until doubled in size.

Step 3

Knock back the dough and place it into the greased tin. Cover loosely with cling film and leave to rise again for about 1 ½ hours until well risen.

Step 4

Bake in a preheated oven gas 5/190C for 25 minutes until golden and firm. Meanwhile place the sugar and water glaze in a pan and heat until dissolved.

Step 5

Remove from the oven and immediately brush top with the glaze. Allow to cool in tin for 15 minutes and then place on a cooling rack. When cold drizzle with icing and sprinkle on cherries and nuts.

Do you have a Fab Recipe?

The join in the fun and share your wonderous flour-based creations with us. Your recipes needn't be the most elaborate but it helps if it is interesting, simple and quick to make. And naturally very tasty. Once your recipe is approved, we'll publish it here on Fab Recipes and we'll tweet it for you as well, three times. So go ahead and send us your recipe.