Tuesday, September 14, 2010

Sally Lunn Batter Bread

This bread is a no knead yeast bread so it is simple to make. It has an amazing delicate buttery taste and pairs well with almost anything. I found the recipe in a Taste of Home magazine years ago - I'm not sure what issue.

Sally Lunn Batter Bread
1 packet (1/4 oz) Active Dry Yeast
1/2 cup warm Water (110-115 degrees)
1 cup warm Milk (110-115 degrees)
1/2 cup Butter softened
1/4 cup Sugar
2 teas. Salt
3 Eggs
5 1/2 - 6 cups flour

In a glass measuring cup heat water and milk to 110-115 degrees (where it is warm to the touch) and mix in a teaspoon of sugar, then pour in yeast packet and wait about 5 minutes to proof the yeast (this means that the yeast mixture will start to rise and bubble a little and ensures that your yeast is still good). Once yeast is proofed pour into a mixing bowl with butter, remaining sugar, salt, and eggs. Then mix in approximately 3 cups of flour to make a batter and gradually add in the rest of the flour until you have a soft slightly sticky dough. Let rise covered in a warm place with no drafts until doubled, about an hour. Mix or punch dough down and put into a greased and floured tube pan (I just lifted the dough out of the mixing bowl with my hands and laid it in the tube pan). Let rise in pan for an hour, or until doubled. Bake at 400 degrees for 25 minutes or until golden brown. Let cool for a few minutes then loosen edges with a knife and remove from pan to cool completely.

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