Sally Lunn batter bread is one of the easiest and most delicious yeast bread you’ll ever make. If you’ve been intimidated by yeast bread in the past, I urge you to invite Sally over. I promise you won’t be sorry!
I have a new best friend and her name is Sally…Sally Lunn to be exact!
From her flavor, texture, looks, and ease of style this Sally Lunn enriched batter bread recipe is one delicious homemade bread that’s got it ALL goin’ on!! 🙂
The following video for Oatmeal Honey Bread is a recipe I think you’ll also enjoy!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Sally Lunn enriched batter bread recipe is available at the end of this post.
The ingredient list for making Sally Lunn enriched batter bread;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience.
Kitchen tools and equipment needed for making this batter bread;
- Tube Pan
- Stand Mixer (optional) with Dough Hook Attachment
- OR Large Mixing Bowl
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Plastic Wrap
- Baking Spray
My introduction to Sally Lunn bread
This recipe comes from the pages of “Taste of Home: Recipes Across America Cookbook,” and the only thing I did differently to it was that I added a small pinch of sugar to the yeast and water mixture as the yeast was blooming (getting foamy).
This homemade yeast bread came out exactly as it looked in the cookbook, with a presentation and height that was especially impressive.
Next time I make this Sally Lunn enriched batter bread, I’m going to make sure to put half of it away because I think it would make some amazing French toast!
This loaf, however, never had a chance to become another meal because it was pretty much gobbled up as soon as it was sliced!
Is this Sally Lunn a bread or a cake?
Because this bread is baked in a tube pan, the finished product does, in fact, look like a cake.
But make no mistake about it, this recipe for Sally Lunn batter bread is a savory yeast bread!
What is an enriched dough?
An enriched dough is a yeast dough with added ingredients (eggs, butter, and/or milk) that will make it richer in flavor.
What is the difference between a batter bread and a bread dough?
A batter bread is thinner and can be spooned easier than a bread dough, which is thicker in texture and typically must be cut or broken to be divided.
What is the texture of this enriched batter bread once baked?
You’ll notice from the photos that the interior crumb has a wonderfully soft, cake-like texture, but, the finished product is not at all sweet.
The bread bakes up beautifully light in texture and due to the enriched dough, the color of the crust is a magnificent dark golden brown.
Was Sally Lunn a real or fictional character?
I like to think she was real, but there seem to be conflicting ideas. Why don’t you be the judge by checking out the following articles and websites?
*Colonial Recipes Sally Lunn Cake from Smithsonian.com
*Sally Lunn’s Historic Eating House from Meet Sally Lunn
Did you know that Sally is also known for her fabulous buns! 😉
*The Sally Lunn Bun from Sally Lunn’s Historic Eating House
How to make Sally Lunn enriched batter bread;
- Dissolve a pinch of sugar into warm water and active dry yeast. Set aside to get foamy (approximately 5 minutes).
- In a large bowl, stir together warm milk, sugar, salt, and softened butter to combine.
- Add the foamy yeast to the warm milk and butter mixture.
- Stir in 3 cups of all-purpose flour (if using a stand mixer, use the dough hook) until incorporated.
- Add the remaining flour (2½ cups) to the batter and continue beating or stirring until a loose (not too firm) batter forms.
- Cover the bowl with plastic wrap and allow the dough to rise in a warm draft-free place until doubled in volume (approximately 60 minutes).
- Once risen, deflate the dough by releasing it gently from the sides of the bowl (by hand) and lift (or spoon) the dough out and evenly work it into a prepared tube pan which has been sprayed liberally with baking spray.
- Allow the dough to rise again in a draft-free place until doubled in volume (approximately 60 minutes).
- Preheat oven to 400-degrees.
- Bake the Sally Lunn bread in a preheated oven for 25-30 minutes until deeply golden in color, and when the bread sounds hollow when tapped.
- Remove from the oven and cool for 10 minutes (in the tube pan).
- After 10 minutes of cool time, gently ease the batter bread out of the pan by placing a small bowl under the base of the pan and then gently coaxing the outer wall of the pan to drop away.
- Cool again for 30 minutes and then gently lift the loaf off the tube and cool the bread completely.
For additional yeast bread recipes, please click on the following titles for;
*Whole Wheat Honey Ricotta Yeast Bread (pictured below) from (yours truly) Kudos Kitchen
“If you’re nervous about making homemade bread without the aid of a bread machine, let me show you how easy it is to bake this delicious Easy to Make Homemade Whole Wheat Honey Ricotta Yeast Bread.”
*Roasted Pumpkin Herb Focaccia from Pastry Chef Online
*English Muffin Bread (pictured below) from (yours truly) Kudos Kitchen
“The nooks and crannies in these English Muffin Bread loaves are what dreams are made of! English muffin bread toasts up perfectly for your morning breakfast or for a tasty sandwich at lunch.”
*Italian Bread Bowls from Aileen Cooks
*Best Buttermilk Honey Bread (pictured below) from (yours truly) Kudos Kitchen
“Buttermilk Honey Bread slices beautifully and has a slight tang from the buttermilk and sweetness from the honey that ordinary white bread doesn’t have.”
*Soft Homemade Potato Bread from House of Nash Eats
*Sally Lunn Batter Bread (pictured below) This is the place!! 🙂
Below is the printable recipe card and instructions for making for today’s enriched batter bread recipe.
- 1 package (2¼ teaspoons) active dry yeast
- ½ cup warm (to the touch) water (110-115 degrees)
- 1/8 teaspoon granulated sugar
- 1 cup warm (to the touch) milk (110-115 degrees)
- ½ cup butter, softened (I use salted)
- ¼ cup granulated sugar
- 2½ teaspoons kosher salt
- 3 large eggs
- 5½ cups all-purpose flour
- In a small bowl, dissolve the yeast in the warm water. Add the small pinch of sugar. Set aside for 5 minutes until the mixture becomes foamy.
- In a large bowl with a wooden spoon (or in a stand mixer with the dough hook, add the warm milk, butter, ¼ cup sugar, salt, and eggs. Mix well to combine.
- Slowly add 3 cups of flour and mix until the flour is fully incorporated.
- Stir (or knead with the dough hook) the remaining flour in order to form a soft dough. Continue to stir or "knead" for approximately 3-4 minutes.
- Cover the bowl with plastic wrap and allow to rise in a warm, draft-free place until doubled (approximately 60 minutes).
- Once doubled, stir the dough down and spoon it evenly into a 10" tube pan that has been liberally sprayed with baking spray.
- Allow the dough to rise again in a warm, draft-free place until doubled (approximately 60 minutes).
- Preheat oven to 400-degrees.
- Bake the bread in the preheated oven for 25-30 minutes or until the bread sounds hollow when tapped and the crust is a deep golden brown.
- Remove the bread from the oven and cool for 10 minutes.
- After 10 minutes, place a small bowl under the tube pan and gently allow the sides of the pan to fall away from the bread.
- Continue cooling for 20-30 minutes.
- Gently lift the loaf from the tube portion of the pan, and cool completely.
**Note - This recipe card contains affiliate links for kitchen tools and equipment for your shopping convenience and consideration.
I sincerely hope you’ve enjoyed today’s recipe for Sally Lunn’s enriched batter bread as much as I’ve enjoyed bringing it to you!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!