Sally Lunn Bread

Prep Time:
30 min
Cook Time:
30 min
Total Time:
2 hr 30 min
24 slices


  • 1 package active dry yeast
  • 1/4 cup warm water (105° to 115°F)
  • 1/2 cup sugar
  • 2 tablespoons All-Vegetable Shortening
  • 2 tablespoons Baking Sticks All-Vegetable Shortening
  • 2 large eggs
  • 1 teaspoon salt
  • 3 3/4 cups White Lily® Enriched Unbleached Bread Flour
  • 1 cup warm milk (105 to 115°F)
  • No-Stick Cooking Spray


  1. STIR together yeast and warm water until dissolved.
  2. BEAT sugar and shortening in large bowl with electric mixer until blended. Beat in eggs and salt. Stir in 1 1/2 cups flour; beat 3 minutes on high speed. Stir in milk and softened yeast, mixing well. Add remaining flour; beat 1 minute on high speed. Cover bowl. Let dough rise in warm place until doubled in size, about 1 hour.
  3. COAT a 10-inch fluted tube pan with no-stick cooking spray. Stir down batter and spoon evenly into prepared pan. Cover and let rise again until double in size, 30 to 45 minutes.
  4. HEAT oven to 325°F. Bake 10 minutes. Increase oven temperature to 375°F. Bake an additional 20 minutes. Remove bread from pan to cooling rack. Serve warm or cool.


Serving Size (1 slice, 1/12 of loaf), Calories 100 (Calories from Fat 15), Total Fat 2g (Saturated Fat g, Trans Fat g), Cholesterol 20mg, Sodium 110mg, Total Carbohydrate 19g (Dietary Fiber g, Sugars 5g), Protein 3g; Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium 2%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.