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

Sally Lunn Batter Bread Recipe

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4.5 17 24
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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 out 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


  • 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
  • 1/2 cup butter, softened
  • 1/2 cup honey

Nutritional Facts

1 slice: 326 calories, 13g fat (8g saturated fat), 73mg cholesterol, 431mg sodium, 46g carbohydrate (13g sugars, 1g fiber), 6g protein


  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

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Reviewed May. 29, 2016

"Can I substitute bread flour for all purpose flour?"

Reviewed Mar. 6, 2016

"Definitely a make-again. So easy to make and delicious."

Reviewed Nov. 26, 2015

"I'm going to make this today. I'll substitute the dry yeast (don't have any) with fresh active yeast. Hope it turns out well..."

Reviewed May. 13, 2015

"Very tasty! Mine started browning way too fast, so I just covered it with aluminum foil. Thanks for sharing!!"

Reviewed Feb. 28, 2015

"I have been making this family favorite for years. It is easy and delicious, makes fantastic toast. I prefer to bake it in two loaf pans so that it is easier to slice."

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