Sally Lunn Batter Bread



1 pkg (1/4 ounce) active dry yeast

1/2 cup warm water (110° to 115°)

1 cup warm milk (110° to 115°)

1/2 cup butter, softened

1/4 cup sugar

2 tsp salt

3 each eggs

5 1/2 - 6 cups all-purpose flour

1/2 cup butter, softened

1/2 cup honey


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. Yield: 12-16 servings.


1 serving (1 slice) equals 326 calories, 13 g fat (8 g saturated fat), 73 mg cholesterol, 431 mg sodium, 46 g carbohydrate, 1 g fiber, 6 g protein.