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.
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)
- 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.
- 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.
- Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
- Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.