Sally Lunn Batter Bread

I am on a roll with yeast baking!  There was a time that I'd see it yeast in the ingredients list and just click on to the next recipe.  Not any more!  It helps that my new oven has a bread proof setting.  So when I wanted a bread item to go with spaghetti and meatballs, instead of running to the store, I ran to the Taste of Home site and printed this recipe for Sally Lunn Batter Bread.

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.  Thank you so much to Jeanne V. for sharing her awesome recipe! 

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Sally Lunn Batter Bread



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


  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 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
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authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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