Sally Lunn Bread is an old-fashioned southern yeast bread with a little sweetness. Baked in a bundt pan, it looks like a pound cake, but definitely has the flavor and texture of a yeast bread.

 
Tastes great served with lots of butter or jam or marmalade. Stale Sally Lunn Bread makes fantastic French toast. Sally Lunn Bread dates back to the 1700s and its origin isn’t entirely clear. One story is that it is named after am 18th century English woman from Bath. Whatever the origin, it is a bread that has stood the test of time.
Sally Lunn Bread is not only one of the most delicious yeast breads you will ever taste, it is also one of the easiest. No kneading required. This easy bread develops a golden crust and the interior is wonderfully light with a slightly sweet yeast flavor. This bread can be made from ingredients you are likely to have on hand.

whole milk
sugar
salt
active dry yeast
eggs
all-purpose flour

 
Recipe Tips:

Be sure you don’t use water that is hotter than 110 degrees. And let the milk mixture cool to below 110 degrees. A kitchen thermometer is great for this.
After you let the yeast and water sit for 5 minutes, there should be bubbles that have formed on the top. If there aren’t any, toss it out. It is no good and your bread will not rise if you use it.
Will keep for several days if wrapped tightly. Tastes great toasted. If you have any left after 3 days, turn it into French toast.
Can be frozen for several months.

Happy Bre...