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Top-down look at a round, golden-brown bread loaf with a cracked, buttery crust.

Sally Lunn Batter Bread

Buttery yeast bread with a soft, tender crumb, made with milk, eggs, and all-purpose flour for a classic Southern-style batter bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Course Side Dish
Cuisine American
Servings 16 servings
Calories 250 kcal

Ingredients
  

  • 1 package active dry yeast (2 1/4 teaspoons) (7 g)
  • 1/2 cup warm water (110-115°F (45°C)) (120 ml)
  • 1/8 teaspoon granulated sugar
  • 1 cup warm milk (110-115°F (45°C)) (240 ml)
  • 1/2 cup butter, softened (salted recommended) (113 g)
  • 1/4 cup granulated sugar (50 g)
  • 2 1/2 teaspoons kosher salt (12 g)
  • 3 large eggs
  • 5 1/2 cups all-purpose flour (660 g)

Instructions
 

  • Activate Yeast Mixture:

    In a small bowl, stir the yeast into the warm water, then add the 1/8 teaspoon sugar. Let stand for 5 minutes until frothy.

  • Combine Wet Ingredients:

    Using a wooden spoon in a large bowl (or a stand mixer with dough hook), combine the warm milk, softened butter, 1/4 cup sugar, salt, eggs, and the bubbly yeast mixture. Blend thoroughly.

  • Mix in First Flour:

    Gradually incorporate 3 cups (360 g) of the flour, mixing until completely combined.

  • Knead Remaining Flour:

    Add the remaining 2 1/2 cups (300 g) flour and stir or knead (with dough hook) to create a soft dough. Continue mixing or kneading for 3-4 minutes.

  • First Rise in Bowl:

    Wrap the bowl with plastic film and allow to rise in a warm, draft-free spot until doubled, roughly 60 minutes.

  • Deflate and Fill Pan:

    Deflate the dough by stirring. Spoon evenly into a 10-inch tube pan that has been generously coated with baking spray.

  • Second Rise in Pan:

    Let the dough rise again in a warm, draft-free area until doubled, about 60 minutes.

  • Preheat Oven:

    Heat oven to 400°F (205°C).

  • Bake Until Golden:

    Bake for 25-30 minutes, until tapping the bread yields a hollow sound and the crust is deep golden brown.

  • Cool in Pan:

    Take the pan out of the oven and let it cool for 10 minutes.

  • Remove Pan Sides:

    Set a small bowl under the tube pan and gently let the pan sides drop away from the bread.

  • Cool on Rack:

    Allow the bread to cool further for 20-30 minutes.

  • Remove from Tube:

    Carefully lift the loaf off the tube part of the pan and let it cool entirely.
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