Sally Lunn Batter Bread

Enro Gay


I saw this recipe in Taste of Home magazine in 2001. I modified it by using a 50/50 blended whole wheat and white flour (bought it that way at my local Kroger) and the yeast is what I normally use in my bread machine, jarred and kept in the refrigerator. It is very light textured and makes a pretty presentation, being cooked in a bundt pan.

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16 thick slices


2 Hr 15 Min


30 Min




1 1/2 tsp
active dry yeast
1/2 c
warm water (110-115 degrees)
1 c
warm milk (110-115 degrees)
1/2 c
unsalted butter (no substitutions, softened)
1/4 c
2 tsp
3 large
5 1/2 c
50/50 whole wheat/white flour blend (up to addtl 1/2 cup)


1/2 c
unsalted butter (no substitutions, softened)
1/2 c

Directions Step-By-Step

Place the dry yeast in a large mixing 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).

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.
Stir in enough flour to make a soft dough (I used 2 1/2 cups more for a total of 5 1/2 cups, but you may use up to 6 cups total); DO NOT knead the dough. Cover the bowl and let rise in a warm place, until doubled in size, about 1 hour.
While dough is rising, prepare a 10-inch 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.
Place in the oven, turn to 400 degrees (I did not preheat the oven), and bake until browned, about 25-30 minutes. Remove to a wire rack to cool.
While the bread is cooling, prepare the honey butter by mixing until smooth. If you have any left, refrigerate the honey butter; you can soften it up in the microwave when ready to use again.

About this Recipe

Main Ingredient: Flour
Regional Style: English