Best 2 Sally Lunn Batter Bread Recipes

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Sally Lunn, a classic British teatime treat, is a slightly sweet, buttery bread with a delicate crumb and a distinctive muffin-like top. Its origins date back to the 18th century, and it is believed to have been created by a pastry chef named Sally Lunn in Bath, England. Sally Lunn batter bread is made with a mixture of flour, sugar, butter, eggs, milk, and yeast. The batter is poured into a baking dish and allowed to rise before being baked in a hot oven. The result is a golden brown loaf with a soft, fluffy interior. Sally Lunn bread can be enjoyed on its own or toasted with butter, jam, or cream. It is also a popular ingredient in bread pudding and other sweet and savory dishes.

This article provides three different recipes for Sally Lunn batter bread. The first recipe is for a traditional Sally Lunn bread made with all-purpose flour. The second recipe is for a healthier version of Sally Lunn bread made with whole wheat flour. The third recipe is for a gluten-free Sally Lunn bread made with almond flour. All three recipes are easy to follow and produce delicious results. Whether you are looking for a classic teatime treat or a healthier alternative, you are sure to find a Sally Lunn batter bread recipe that you will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

SALLY LUNN BATTER BREAD



Sally Lunn Batter Bread image

The tantalizing aroma of this golden loaf baking always draws people into my mother's kitchen. With its circular shape, it's a pretty bread, too. I've never seen it last more than 2 hours once it's out of the oven! - Jeanne Voss, Anaheim Hills, California

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoon salt
3 large eggs, room temperature
5-1/2 to 6 cups all-purpose flour
HONEY BUTTER:
1/2 cup butter, softened
1/2 cup honey

Steps:

  • In a large 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 the top. Cover and let rise in a warm place until doubled, about 1 hour., Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. , Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., Combine the honey butter ingredients until smooth. Serve with bread.

Nutrition Facts : Calories 326 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 431mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.

SALLY LUNN BATTER BREAD



Sally Lunn Batter Bread image

I saw this recipe in Taste of Home magazine in 2001. I modified it by using a 50/50 blended whole wheat and white flour (bought it that way at my local Kroger) and the yeast is what I normally use in my bread machine, jarred and kept in the refrigerator. It is very light textured and makes a pretty presentation, being cooked in a...

Provided by Enro Gay

Categories     Other Breakfast

Time 2h45m

Number Of Ingredients 11

1 1/2 tsp active dry yeast
1/2 c warm water (110-115 degrees)
1 c warm milk (110-115 degrees)
1/2 c unsalted butter (no substitutions, softened)
1/4 c sugar
2 tsp salt
3 large eggs
5 1/2 c 50/50 whole wheat/white flour blend (up to addtl 1/2 cup)
HONEY BUTTER
1/2 c unsalted butter (no substitutions, softened)
1/2 c honey

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.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure the milk and eggs are at room temperature before starting.
  • Do not overmix the batter. Overmixing will result in a tough, dense bread.
  • Let the batter rise in a warm place for the specified amount of time. This will help the bread to develop a light and airy texture.
  • Bake the bread in a preheated oven. This will help the bread to rise evenly and prevent it from becoming soggy.
  • Serve the bread warm or at room temperature. Sally Lunn bread is delicious on its own or with butter, jam, or other toppings.

Conclusion:

Sally Lunn bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. Whether you prefer a sweet or savory bread, Sally Lunn bread is a great option. With its light and airy texture and slightly tangy flavor, Sally Lunn bread is sure to be a hit with everyone who tries it.

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