Sally Lunn Batter Bread
I am on a roll with yeast baking! There was a time that I'd see it yeast in the ingredients list and just click on to the next recipe. Not any more! It helps that my new oven has a bread proof setting. So when I wanted a bread item to go with spaghetti and meatballs, instead of running to the store, I ran to the Taste of Home site and printed this recipe for Sally Lunn Batter Bread.
I love that it's a no knead bread. It came together super fast, but I do think I went about 1/4c too much flour at the end. I still was happy with the texture inside and the crust. I did omit the honey butter that was listed with the original recipe.
On Tuesdays I like to share what the other Volunteer Field Editors are making. AJ is serving up Vanilla French Toast, which I've made and we loved! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor? Check out the requirements and apply here!
I love that it's a no knead bread. It came together super fast, but I do think I went about 1/4c too much flour at the end. I still was happy with the texture inside and the crust. I did omit the honey butter that was listed with the original recipe.
Leftovers were great as is, but also made amazing toast with a little homemade jam. It held well for several days wrapped tightly. Thank you so much to Jeanne V. for sharing her awesome recipe!
On Tuesdays I like to share what the other Volunteer Field Editors are making. AJ is serving up Vanilla French Toast, which I've made and we loved! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor? Check out the requirements and apply here!
Sally Lunn Batter Bread
ingredients:
- 1 package active dry yeast (1/4 ounce)
- 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 teaspoon salt
- 3 eggs
- 5 1/2 cups all-purpose flour (5 1/2 to 6)
instructions:
- 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.
Shared at the Tasty Tuesdays Link Party
0 Response to "Sally Lunn Batter Bread"
Post a Comment