Sally Lunn Batter Bread Recipe

4.5 18 25
Sally Lunn Batter Bread Recipe
Sally Lunn Batter Bread Recipe photo by Taste of Home
Publisher Photo

Sally Lunn Batter Bread Recipe

Read Reviews
4.5 18 25
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 out of the oven! — Jeanne Voss, Anaheim Hills, California
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry mast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup butter or margarine, 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 (no substitutes), softened
  • 1/2 cup honey

Directions

In a mixing 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). Cover and melt 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.
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 slice: 326 calories, 13g fat (8g saturated fat), 73mg cholesterol, 431mg sodium, 46g carbohydrate (13g sugars, 1g fiber), 6g protein.

  • 1 package (1/4 ounce) active dry mast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup butter or margarine, 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 (no substitutes), softened
  • 1/2 cup honey
  1. In a mixing 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). Cover and melt rise in a warm place until doubled, about 1 hour.
  2. 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.
  3. 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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Reviews forSally Lunn Batter Bread

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PerPrudy User ID: 8080680 263371
Reviewed Mar. 12, 2017

"Excellent bread, great with Pot Roast!"

MY REVIEW
teerose User ID: 8871432 248775
Reviewed May. 29, 2016

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

MY REVIEW
LeslieH User ID: 191346 245028
Reviewed Mar. 6, 2016

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

MY REVIEW
YUMYUM74 User ID: 942529 238130
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..."

MY REVIEW
IslandWife User ID: 6007790 226308
Reviewed May. 13, 2015

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

MY REVIEW
momzilla24 User ID: 2029435 221558
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."

MY REVIEW
catyd User ID: 5888886 33503
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
dixiegrl User ID: 4569963 91035
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
patlietch User ID: 1379464 74261
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
BakinGymnast User ID: 5767825 81064
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!"

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