Sally Lunn loaf

sally lunn
Servings:
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

Method

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.

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