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Sally Lunn Batter Bread

Sally Lunn Batter Bread
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
12-16 ServingsPrep: 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.
© Taste of Home 2013

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Sally Lunn Batter Bread (continued)

Directions (continued)

  • 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.
© Taste of Home 2013