Sally Lunn

Lately, a lot of folks have turned to baking their own bread, either from necessity due to shortages, or choosing to stay at home. But, for those of use who have baked our own bread for some time, we know it’s a fair amount of work, and sometimes frustrating to get “just right.”

Which brings us to “no-knead” breads, popular for being easier and relatively foolproof. And it’s hardly a surprise that our ancestors had similar recipes. Sally Lunn is a batter-bread recipe, originating in England. While most commonly seen as a recipe for buns, it was also used for loaves. The following recipe is from Miss Parloa’s New Cook Book and Marketing Guide, 1880. ​1​

Sally Lunn recipe
Sally Lunn recipe from Miss Parloa’s New Cook Book

As you can see, it’s really not a very complicated recipe. Only one major note is necessary, the proofing time of two hours is far more time than will be needed with modern baking yeasts. In my case, it took less than 30 minutes at room temp for the batter to threaten to overflow the pan.

The recipe produced a very light, very flavorful loaf. It’s a bit loose in texture, so for sandwiches, I would suggest cutting it a little thicker than usual. It makes truly excellent toast.

  1. (1)
    Parloa, M. Miss Parloa’s New Cook Book and Marketing Guide; Dana Estes and Company: Boston, 1880.

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