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Southern Sally Lunn No Knead Bread

Southern Sally Lunn No Knead Bread
An easy, no knead bread, perfect for sandwiches or toast.
Yield 1 (9×5-inch) loaf



  • 1/2 cup warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3/4 cup milk
  • 3 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 1/4 cup unsalted butter or margarine (room temperature)
  • 2 large eggs (room temperature)
  • 3 1/4 cups bread flour, divided
  • Grated rind of 1 lemon (optional)


  • In a stand mixer bowl fitted with a paddle attachment, add warm water and yeast; stir to dissolve, let sit 5 minutes. 
  • In saucepan or microwave-safe dish, heat milk to 110°-115°F. Add to yeast mixture. Add butter, sugar and salt, 1 1/2 cups flour, and grated lemon rind (optional); blend for 30 seconds on low speed. Add eggs; beat on medium speed for 2 minutes. Gradually stir in enough remaining flour to make a soft dough.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • Scrape down batter from sides of bowl. Cover; let rise in warm place until doubled, about 50 minutes.
  • Prepare pan: Grease a 9×5-inch bread pan (or a 9-inch tube pan or a 10- inch mold); set aside.
  • Beat down raised batter for 30 seconds. Pour into prepared pan, it will fill pan 1/2 full. Cover; let rise only until edges of batter reaches top of pan, about 30 minutes.
  • Preheat oven to 400°F.
  • If an extra dark crust is desired, sprinkle 1 tablespoon granulated sugar over the batter just before it goes into the oven. Bake for 30 to 40 minutes until golden brown. Remove from pan; cool on wire rack.

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