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Sally Lunn Batter Bread Recipe
Sally Lunn Batter Bread Recipe photo by Taste of Home

Sally Lunn Batter Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 + rising Bake: 25 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 15 + rising Bake: 25 min.
MAKES: 12-16 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
  4. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
  5. Combine the honey butter ingredients until smooth. Serve with bread. Yield: 12-16 servings.
Originally published as Sally Lunn Batter Bread in Taste of Home October/November 2001, p35

Nutritional 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.

Reviews for Sally Lunn Batter Bread

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 8, 2014

I was worried as my first rise wasn't very pronounced, but I went ahead with it and gave it additional time on the 2nd. It baked quickly and tastes great. flaky crusty. Great with regular butter. I'd definitely try again and use fresher yeast just in case that was my problem!

MY REVIEW
Reviewed Mar. 6, 2014

Pretty good bread. With it being a slightly sweet bread, we liked it better with regular butter more than the honey butter.

MY REVIEW
Reviewed Mar. 5, 2014

Sounds wonderful - has anybody tried to substitute and make gluten free? I'm new to gluten free but have to do it - if anybody has pls leave a comment!!! Thanks!!!

MY REVIEW
Reviewed May. 2, 2011

Love this bread! The directions were a little confusing, and for some reason the top of the bread got really brown but the middle didn't cook completely, but I think this was my own fault because I put it on a really high rack in the oven. But this bread is definitely now one of my absolute favorites! It's delicious! I didn't even make the honey butter, the bread tastes fantastic even without it! Definitely recommend this recipe!

MY REVIEW
Reviewed Mar. 8, 2011

Wonderful! Because there is only 2 of us, we couldn't finish it, but it made nice toast the next day (s) too.

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