An easy to make batter bread it's also called Sally Lunn Bread.

Ruth

Gallery

Recipe Summary

Servings:
14
Yield:
1 -10 inch round tube pan
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine 2 cups flour, sugar, salt, and yeast.

    Advertisement
  • Heat the milk with the butter or margarine until it reaches 115 degrees F (43 degrees C). Beat together with the eggs and vanilla. Then add the liquid mixture to the flour mixture. Beat at low speed with an electric mixer until flour is moistened. Increase speed to medium, and beat for 2 minutes. By hand stir in the remaining flour to make a medium stiff batter. Cover, and let rise for 1 hour.

  • Punch dough down, and place it in a greased 10 inch tube pan, cover and let rise for 45 minutes.

  • Bake in a preheated 350 degrees F (175 degrees C) for 40 to 45 minutes. Let cool in pan for 5 minutes, then remove.

Nutrition Facts

246 calories; protein 5.7g 11% DV; carbohydrates 37.4g 12% DV; fat 7.9g 12% DV; cholesterol 28mg 9% DV; sodium 259.5mg 10% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2003
A quick and easy recipe for a wonderful old traditional (and historic) bread. This was always kept at Jefferson's Monticello. Makes wonderful French Toast Bread Pudding and Breakfast Sausage Casserole. Read More
(18)

Most helpful critical review

Rating: 2 stars
01/23/2007
I wasn't impressed at all with this.When it's baked in a tube cake pan you expect it to taste like a cake as well.I could taste the vanilla in this but that wasn't enough to save it from tossing what's left in the garbage.Maybe this is what they used to eat in the 17'th century but not now.In case you can't tell I won't be making this again. Read More
(3)
9 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/09/2003
A quick and easy recipe for a wonderful old traditional (and historic) bread. This was always kept at Jefferson's Monticello. Makes wonderful French Toast Bread Pudding and Breakfast Sausage Casserole. Read More
(18)
Rating: 5 stars
11/21/2008
Really nice bread. Very easy to make and tastes great. Cross between a cake and a bread. Braided mine and baked on sheet pan. Made excellent french toast. Will make again. Read More
(9)
Rating: 5 stars
07/12/2005
This is a wonderful example of an old-time tea bread-light sweet and easy to make.An excellent choice for the first-time breadmaker and old pro alike. I must point out however that it is not a fried bread as it is described.It's more of a yeast cake. I served mine with homemade lemon curd and both recieved rave reviews. Read More
(9)
Advertisement
Rating: 5 stars
01/16/2012
This is a wonderful bread. A buttery classic bread that is best served warm with honey butter. I have layered the ingredients according to the manufacturer's recommendations in my bread machine. The bread came out beautifully using the medium crust setting. Read More
(6)
Rating: 2 stars
01/23/2007
I wasn't impressed at all with this.When it's baked in a tube cake pan you expect it to taste like a cake as well.I could taste the vanilla in this but that wasn't enough to save it from tossing what's left in the garbage.Maybe this is what they used to eat in the 17'th century but not now.In case you can't tell I won't be making this again. Read More
(3)
Rating: 5 stars
04/27/2010
This bread is so yummy with a light vanilla cake batter flavor. My kids beg for me to make it all the time. I just bake it in a regular bread pan. This is not a pound cake or sweet bread. It's light and fluffy. Very good. Read More
(3)
Advertisement
Rating: 5 stars
05/03/2012
My hubby and I loved this with honey butter. This recipe is just absolutely phenomenal and I came across it by accident. Give it a try - I promise it is well worth it. Read More
(1)
Rating: 5 stars
07/30/2017
I skipped the vanilla and used Silk Coconut milk. When I put the bread to rise in a regular loaf tin I rubbed softened butter on top and sprinkled a cinnamon sugar mix over it. My husband has declared that this recipe is a keeper. Thank you for sharing it. Read More