Sally Lunn Batter Bread

Name: Sally Lunn Batter Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 servings.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110° to 115°); 1 cup warm whole milk (110° to 115°); 1/2 cup butter, softened; 1/4 cup sugar; 2 teaspoon salt; 3 large eggs; 5-1/2 to 6 cups all-purpose flour; HONEY BUTTER:; 1/2 cup butter, softened; 1/2 cup honey

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

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoon salt
3 large 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.

Nutrition Facts

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

Originally published as Sally Lunn Batter Bread in Taste of Home October/November 2001

Reviews

Click stars to rate

Average Rating:

JMartinelli13

Apr 27, 2019

I love that it's a no knead bread. It came together super fast, but I do think I went about 1/4c too much flour at the end. I still was happy with the texture inside and the crust. I did omit the honey butter that was listed with the original recipe. Leftovers were great as is, but also made amazing toast with a little homemade jam. It held well for several days wrapped tightly.
Judy

May 9, 2018

Havent made this bread for years.It's even better than I remembered.Toasted with marmalade is my favourite.Slice and put in freezer. Excellent!This recipe is superb!! You have to try it!Only thing I did different was adding a couple of tblspoons of my sourdough.I sometimes add lemon rind and juice of half a lemon.
PerPrudy

Mar 12, 2017

Excellent bread, great with Pot Roast!
teerose

May 29, 2016

Can I substitute bread flour for all purpose flour?
LeslieH

Mar 6, 2016

Definitely a make-again. So easy to make and delicious.
YUMYUM74

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...
IslandWife

May 13, 2015

Very tasty! Mine started browning way too fast, so I just covered it with aluminum foil. Thanks for sharing!!
momzilla24

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.
catyd

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!
dixiegrl

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.