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Sally Lunn Batter Bread


1 package (¼ ounce or 1 rounded Tbsp active dry yeast
½ cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
½ cup butter or margarine softened
¼ cup sugar
2 tsp salt
3 eggs
5½ to 6 cups all-purpose flour


Dissolve the yeast in the warm water in a mixing bowl
Add all ingredients except the flour and beat until smooth.
Stir in enough flour to form a soft dough *do not knead).
Cover and let rise in a warm place until doubled (about 1 hour).
Stir the dough down and spoon into a greased and floured 10" tune pan
Cover and let rise until doubled (about 1 hour).
Bake at 400° for 25-30 minutes
Remove from pan to a wire rack.
Serve warm.
Notes: Bake for at least 25 minutes, even if the top appears very dark brown.
Serve with honey butter (half butter, half honey mixed until smooth).
Serves 12 - 16.
Source: Pat Voss, via her daughetr Jeanne Voss. Taste of Home magazine, October/November 2001. Reiman Publications

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