This Sally Lunn Batter Bread is very old and one passed on to my mother that her mother inherited from my great-grandmother based on an old Williamsburg recipe. Delicately sweet and moist, this is a light batter bread that requires no kneading and baked in a tube pan. Not quite a cake or yeast bread, the taste is in between on the order of holiday bread such as an Easter paska.

Originally, this recipe used butter to keep it so soft and golden. However, I now use canola oil for a healthier bread to keep the “bad” LDL cholesterol from butter’s saturated fats and trans fats down for monitoring cholesterol. Regardless, you can make it with butter if you desire, but to be honest the taste and texture are similar.

Reasons Why You Want to Make This Batter Bread

1. Of all breads made with yeast, this is the simplest type being a batter bread recipe. You don’t get in there with your fingers and work the dough, but spoon this thicker batter into a pan for baking.
2. This delicious bread is ideal to bake when you’re hungry for something subtly sweet and cake-like, but without all the sugar and calories of a traditional dessert.
3. This Sally Lunn is perfect breakfast bread or for snacks.
4. You have the option of making a healthier version of this bread using canola oil and eliminating the salt if you need to watch your cholesterol or sodium intake.
5. It is an inexpensive recipe with just a minimum of ingredients, probably which are already in your kitchen and refrigerator now.

The next time that you are in the mood to bake, I hope that you’ll be tempted to print out this Sally Lunn bread because it is a keeper! Please also share it with your family and friends and do come back to my blog for more.

Sally Lunn Batter Bread

1 cup of milk
½ cups of canola oil or butter
4 cups of sifted flour
1/3 cup of sugar
1 teaspoon of salt
2 packages of dry yeast (4 ½ teaspoons)
3 large eggs
1/4 cup of warm water

1. In a large mixing bowl, combine 1-1/3 cups of the four, sugar, salt, and yeast.
2. Heat the milk, water and oil in a saucepan until mixture is very warm (but not hot).
3. Add the warm milk mixture slowly to the dry ingredients until mixed thoroughly. Beat with an electric mixture for a few minutes to smooth out the batter.
4. Beat in the rest of the flour and eggs, then cover the mixing bowl.
5. Let the batter bread rise in a warm place until doubled in volume (about an hour and thirty minutes).
6. Beat the dough down with a wooden spoon and turn into a well-greased tube pan.
7. Cover and let the dough rise in a spot until volume grows a bit more in the pan (about 1/3 to ½ more height).
8. Bake in a 350-degree oven for about forty minutes, depending on how your oven is regulated. Test with a cake tester or slender knife to see if anything sticks for determining doneness.
9. Leave the bread in the pan for about five minutes before removing and transferring to a wire rack.
10. Cool completely before.
11. ENJOY!

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