This recipe for the classic Sally Lunn bread without yeast is simple and quick to prepare. Sally Lunn bread also referred to as Sally Lunn Bun or batter bread is a famous British bread that dates back to the 1600s.
Sally Lunn bread is a no-knead bread that is soft and sweet and is a traditional batter bread in England, this version of this classic loaf is made without yeast making it super easy and fast to prepare.
You can bake this batter bread in a loaf pan or tube cake pan. Enjoy it with soups, toast it for breakfast with fruit jam and a cup of tea, it also makes a delicious sandwich carrier.
Ready To Make This Sally Lunn Bread Without Yeast? Let’s do it!!

Ingredients For Sally Lunn Bread Without Yeast
- 2 cups of all-purpose flour (240 grams)
- 1 tablespoon baking powder (15 grams)
- 1/2 cup of sugar (100 grams)
- 3/4 cup of milk or water (180 grams)
- 3 tablespoon butter 45 grams), melted or use oil
- 2 large eggs, separated
- 3/4 teaspoon salt (3.5 grams)
How To Make Sally Lunn Bread Without Yeast?
- Preheat oven to 350°F (175°C), and grease a 4.5-Inch x 8.5-Inch loaf pan with butter or oil.
- Separate the egg yolks and white into medium size bowls.
- Combine the sugar with the egg yolks and beat with a hand mixer for two minutes on medium speed.
- Add the flour, baking powder, and salt into a bowl and whisk together, then beat the milk and flour mixture into the egg yolk mixture alternating each ingredient in additions.
- Pour in the melted butter and beat to combine. Set aside.
- Beat the egg white until a stiff peak is achieved on medium-high speed, about 4-5 minutes.
- Fold the whipped egg whites into the batter in 3 additions.
- Fill the greased loaf pan with the batter and even out the top.
- Place into the oven and bake for 30-35 minutes or until golden brown.
- Remove the Sally Lunn bread from the oven, leave it in the pan for 5 minutes then turn it over onto a cooking wire rack.
- Allow cooling for at least 30 minutes before slicing and serving.
- Enjoy!

Sally Lunn Bread Without Yeast
Sally Lunn bread without yeast is a no-knead bread that is soft and sweet and is a traditional batter bread in England, this version of this classic loaf is made without yeast making it super easy and fast to prepare.
Ingredients
- 2 cups of all-purpose flour 240 grams
- 1 tablespoon baking powder 15 grams
- 1/2 cup of sugar 100 grams
- 3/4 cup of milk or water 180 grams
- 3 tablespoon butter 45 grams) melted or use oil
- 2 large eggs separated
- 3/4 teaspoon salt 3.5 grams
Instructions
- Preheat oven to 350°F (175°C), and grease a 4.5-Inch x 8.5-Inch loaf pan with butter or oil.
- Separate the egg yolks and white into medium size bowls.
- Combine the sugar with the egg yolks and beat with a hand mixer for two minutes on medium speed.
- Add the flour, baking powder, and salt into a bowl and whisk together, then beat the milk and flour mixture into the egg yolk mixture alternating each ingredient in additions.
- Pour in the melted butter and beat to combine. Set aside.
- Beat the egg white until a stiff peak is achieved on medium-high speed, about 4-5 minutes.
- Fold the whipped egg whites into the batter in 3 additions.
- Fill the greased loaf pan with the batter and even out the top.
- Place into the oven and bake for 30-35 minutes or until golden brown.
- Remove the Sally Lunn bread from the oven, leave it in the pan for 5 minutes then turn it over onto a cooking wire rack.
- Allow cooling for at least 30 minutes before slicing and serving.
- Enjoy!
Angela
this has to be the best Sally Dunn recipe I’ve made to date. The loaf was super easy to make turned out perfect.