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
Sally Lunn Batter Bread
Sally Lunn Batter Bread
Prep Time
15 min
Cook Time
25 min
Yield
16 servings
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 1/2 cup butter, softened
- 1/4 cup sugar
- 2 teaspoon salt
- 3 large eggs, room temperature
- 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.
Nutrition Facts
1 piece: 326 calories, 13g fat (8g saturated fat), 73mg cholesterol, 431mg sodium, 46g carbohydrate (13g sugars, 1g fiber), 6g protein.
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