Sally Lunn Bread Without Yeast

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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?

1. Preheat oven to 350°F (175°C), and grease a 4.5-Inch x 8.5-Inch loaf pan with butter or oil.
2. Separate the egg yolks and white into medium size bowls.
3. Combine the sugar with the egg yolks and beat with a hand mixer for two minutes on medium speed.
4. 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.
5. Pour in the melted butter and beat to combine. Set aside.
6. Beat the egg white until a stiff peak is achieved on medium-high speed, about 4-5 minutes.
7. Fold the whipped egg whites into the batter in 3 additions.
8. Fill the greased loaf pan with the batter and even out the top.
9. Place into the oven and bake for 30-35 minutes or until golden brown.
10. 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.
11. Allow cooling for at least 30 minutes before slicing and serving.
12. 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.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Bread, Side Dish

Cuisine British, United Kingdom

Servings 8 slices

Calories 200 kcal

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!

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