Sally Lunn Batter Bread & Honey Butter
  • Servings: 16
  • 1 pkg (1/4 oz) active dry yeast
  • 1/2 cup warm water (110 to 115 degrees)
  • 1 cup warm milk (110 to 115 degrees)
  • 1/2 cup butter or margarine, softened.
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 3 eggs
  • 5 1/2 to 6 cups all-purpose flour
  • Honey Butter
  • 1/2 cup butter (no substitutes), softened
  • 1/2 cup honey
  1. n a mixing 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 top. Cover and let rise in a warm place until doubled, about one hour. Stir dough down. Spoon into a greased and floured 10-inch tube pan. Cover and let rise until doubled, about 1 hour. Bake at 400 degrees for 25-30 minutes or until golden brown (About half way through, I had to cover top with foil so top wouldn't burn). Remove from pan to a wire rack.
  2. Combine the honey butter ingredients until smooth. Serve with bread.
  3. Yield: 12-16 servings.
Great with soup and salad. I think I added too much flour, but the bread still turned out very tasty.