Go Back

Sally Lunn Batter Bread

Buttery yeast bread with eggs and milk, baked in a tube pan for a tender, fluffy crumb. Classic Sally Lunn batter bread recipe.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method

Ingredients
  

  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/2 cup warm water (110-115°F (45°C))
  • 1/8 teaspoon granulated sugar
  • 1 cup warm milk (110-115°F (45°C))
  • 1/2 cup butter, softened (113g, salted)
  • 1/4 cup granulated sugar (50g)
  • 2 1/2 teaspoons kosher salt
  • 3 large eggs
  • 5 1/2 cups all-purpose flour (688g)

Method
 

  1. Activate Yeast Mixture:

    In a small bowl, dissolve the yeast in the warm water. Add the 1/8 teaspoon sugar. Set aside for 5 minutes until foamy.

  2. Combine Wet Ingredients:

    In a large bowl with a wooden spoon (or in a stand mixer with the dough hook), combine the warm milk, softened butter, 1/4 cup sugar, salt, eggs, and the foamy yeast. Mix well.

  3. Add First Flour Portion:

    Slowly add 3 cups of flour and mix until fully incorporated.

  4. Knead Remaining Flour:

    Stir (or knead with the dough hook) the remaining 2 1/2 cups flour to form a soft dough. Continue to stir or knead for 3-4 minutes.

  5. First Rise:

    Cover the bowl with plastic wrap and let rise in a warm, draft-free place until doubled, about 60 minutes.

  6. Fill Tube Pan:

    Stir the dough down and spoon it evenly into a 10-inch tube pan liberally sprayed with baking spray.

  7. Second Rise:

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

  8. Preheat Oven:

    Preheat oven to 400°F (205°C).

  9. Bake Until Golden:

    Bake for 25-30 minutes, until the bread sounds hollow when tapped and the crust is deep golden brown.

  10. Cool in Pan:

    Remove from oven and cool for 10 minutes.

  11. Release Pan Sides:

    Place a small bowl under the tube pan and gently allow the sides of the pan to fall away from the bread.

  12. Continue Cooling:

    Continue cooling for 20-30 minutes.

  13. Remove and Cool Completely:

    Gently lift the loaf from the tube portion of the pan and cool completely.