Sally Lunn Batter Bread

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.