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Sally Lunn Batter Bread Recipe

Photo by: Taste of Home

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The tantalizing aroma of this golden loaf baking always draws people into my mother's kitchen. With its circular shape, it's a pretty bread, too. I've never seen it last more than 2 hours once it's our of the oven! — Jeanne Voss Anaheim Hills, California

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12-16 Servings
Prep: 15 + rising Bake: 25 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoon salt
3 eggs
5-1/2 to 6 cups all-purpose flour
HONEY BUTTER:
1/2 cup butter, softened
1/2 cup honey

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
Combine the honey butter ingredients until smooth. Serve with bread. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 326 calories, 13 g fat (8 g saturated fat), 73 mg cholesterol, 431 mg sodium, 46 g carbohydrate, 1 g fiber, 6 g protein.

Sally Lunn Batter Bread published in Taste of Home October/November 2001, p35

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