Sally Lunn Batter Bread Recipe

Name: Sally Lunn Batter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 1 cup warm whole milk (110u00b0 to 115u00b0); 1/2 cup butter, softened; 1/4 cup sugar; 2 teaspoon salt; 3 large eggs; 5-1/2 to 6 cups all-purpose flour; 1/2 cup butter, softened; 1/2 cup honey

Servings: persons

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
1 cup warm whole milk (110u00b0 to 115u00b0)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoon salt
3 large eggs
5-1/2 to 6 cups all-purpose flour
1/2 cup butter, softened
1/2 cup honey

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 400u00b0 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.

1146

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 1 cup warm whole milk (110u00b0 to 115u00b0), 1/2 cup butter, softened, and more.

Yes, Sally Lunn Batter Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sally Lunn Batter Bread

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