Sally Lunn Batter Bread

By JanetLynn198

5 stars
TIP: When working with yeast outside my bread machine, I always first heat my oven to its lowest setting, turn it off and allow it to sit with the door shut, until time for the product to rise.

Ingredients

• Honey Butter:
• 1 1/2 tsp Active Dry Yeast
• 1/2 cup Warm Water, 110-115
• 1 cup Warm Milk, 110 - 115
• 1/2 cup Butter, softened
• 1/4 cup Sugar
• 2 tsp Salt
• 3 Eggs
• 5 1/2-6 cups 50/50 Whole Wheat, white flour blend (Note: The Original Recipe Called, for plain old all-purpose flour)
• 1/2 cup Butter, softened
• 1/2 cup Honey

Details

Servings 1
Adapted from BetterRecipes.com

Preparation

Step 1

1. Place the dry yeast in a large mixxing bowl and mix with the warm water. Add the warm milk, butter, sugar, salt, eggs and 3 cups of the flour; beat until smooth (I used my stand mixer for this).

2. Stir in enough flour to make a soft dough (I used 2 1/2 cups more for a total of 5 1/2 cups); do not knead the dough.

3. Cover the bowl and let rise, in a warm place, until doubled in size, about 1 hour.

4. While dough is rising, prepare a 10" tube or bundt pan with grease and flour. After bread has risen, spoon into the prepared pan, smooth and distribute evenly in the pan. Cover the pan and let rise a second time, until doubled in size, about another 1 hour.

5. Place in the oven (if not already in it), turn to 400F (I did not preheat the oven), and bake until browned, about 25-30 mins. Remove to a wire rack to cool.

6. While the bread is cooling, prepare the honey butter by mixing until smooth.