Sally Lunn Batter Bread

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 Sally Lunn is one yeasty chick that’s got it ALL goin’ on 🙂

This recipe comes from the pages of Taste of Home: Recipes Across America cookbook and the only thing I did differently to it was add a small pinch of sugar to the yeast and water as it was blooming. This bread came out exactly as it looked in the cookbook with a presentation and height that was especially impressive.

Next time I make this 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!

SALLY LUNN BATTER BREAD {PRINT THIS RECIPE}
Serves: 12-16 Prep Time: 15 minutes, plus rise time Bake time: 25-30 minutes

1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm water (110 – 115 degrees)
small pinch of sugar
1 cup warm milk (110-115 degrees)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoons salt
3 eggs
5 1/2 – 6 cups flour

-In a small bowl, dissolve the yeast in the warm water and add the small pinch of sugar.
-Allow the yeast to sit approximately 5 minutes to become foamy.
-In a large bowl with a wooden spoon (I used my stand mixer with the dough hook), add the milk, butter, 1/4 cup sugar, salt and eggs and stir to combine.
-Slowly add in 3 cups of the flour and mix until the dough is smooth.
-Stir in enough of the remaining flour in order to form a soft dough.
-Cover the bowl with plastic wrap and allow to rise in a warm place until doubled (about an hour).
-Stir the dough down and spoon it evenly into a 10″ tube pan that has been prepared with olive oil spray.
-Allow the dough to rise again in a warm place until doubled (about an hour).
-Preheat the oven to 400 degrees.
-Bake in the preheated oven for 25-30 minutes or until the bread sounds hollow when tapped.
-Cool completely on a wire rack and slice when ready to serve.