Sally Lunn Batter Bread Recipes

SALLY LUNN BREAD

Steps:

• Combine yeast and warm water in a bowl; let stand for 5 minutes.
• Combine milk and next 3 ingredients in a saucepan; heat until shortening melts. Allow to cool to 105° to 115°.
• Combine yeast mixture, milk mixture, and egg in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Gradually, add flour, beating at the lowest speed until blended. (Mixture will be a sticky, soft dough.).
• Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until the dough has doubled in bulk.
• Stir the dough down; cover and let rise* (rise #2) for 30 minutes or until dough has doubled. *(warm place (85°), free from drafts).
• Stir dough down, and spoon into a well-greased, 6-cup Bundt pan (OR 9-in. square pan). Cover and let rise* (rise #3) 20 to 30 minutes or until doubled in size.
• Bake in Bundt at 350° for 25 to 30 minutes or until golden brown (approx. 30 minutes for 9-in square pan). Remove from pan immediately.

SALLY LUNN QUICK BREAD

Steps:

• Pre-heat oven to 375 degrees.
• Sift flour with baking powder and salt.
• Combine egg and milk.
• Cream shortening and sugar together, and add flour alternately with liquid mixture.
• Place in greased 9"x5" loaf pan or muffin pan and bake for 30 minutes or until toothpick comes out clean.

SALLY LUNN BATTER BREAD

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.

SALLY LUNN BREAD

Steps:

• Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.
• Grease a 10-inch tube cake pan or bundt pan.
• Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees.
• The shortening does not need to melt.
• Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.
• Blend the warm liquids into the flour mixture.
• Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
• Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
• Add the remaining flour and mix well.
• THe batter will be thick but not stiff.
• Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes.
• Bake for 40-50 minutes at 350.
• Run a knife around the center and outer edges of the bread and turn onto a plate to cool.

QUICK SALLY LUNN BREAD

Steps:

• Preheat oven to 350 degrees.
• Beat yolks with 1/2 cup sugar. Add flour, baking powder and salt to sugar mixture alternately with milk. Add butter.
• Beat egg whites until stiff; fold into batter.
• Pour into greased loaf pan.
• Sprinkle 1/4 cup sugar on top.
• Bake 40-45 minutes.