Sally Lunn Batter Bread


  • 1 package (2¼ teaspoons) active dry yeast
  • ½ cup warm water (110-115 degrees)
  •  teaspoon granulated sugar
  • 1 cup warm milk (110-115 degrees)
  • ½ cup butter softened (I use salted)
  • ¼ cup granulated sugar
  •  teaspoons kosher salt
  • 3 large eggs
  •  cups all-purpose flour


  • In a small bowl, dissolve the yeast in the warm water. Add the small pinch of sugar. Set aside for 5 minutes until the mixture becomes foamy.
  • In a large bowl with a wooden spoon (or in a stand mixer with the dough hook, add the warm milk, butter, ¼ cup sugar, salt, eggs, and the foamy yeast. Mix well to combine.
  • Slowly add 3 cups of flour and mix until the flour is fully incorporated.
  • Stir (or knead with the dough hook) the remaining flour in order to form a soft dough. Continue to stir or “knead” for approximately 3-4 minutes.
  • Cover the bowl with plastic wrap and allow to rise in a warm, draft-free place until doubled (approximately 60 minutes).
  • Once doubled, stir the dough down and spoon it evenly into a 10″ tube pan that has been liberally sprayed with baking spray.
  • Allow the dough to rise again in a warm, draft-free place until doubled (approximately 60 minutes).
  • Preheat oven to 400-degrees Fahrenheit (205 degrees Celsius)
  • Bake the bread in the preheated oven for 25-30 minutes or until the bread sounds hollow when tapped and the crust is a deep golden brown.
  • Remove the bread from the oven and cool for 10 minutes.
  • After 10 minutes, place a small bowl under the tube pan and gently allow the sides of the pan to fall away from the bread.
  • Continue cooling for 20-30 minutes.
  • Gently lift the loaf from the tube portion of the pan, and cool completely.


Store any leftovers (covered) in the refrigerator for up to 5 days.

Leftovers may be stored (covered) at room temperature for up to 3 days.

Wrap well in plastic wrap and this bread can be frozen for up to 2 months.

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