Monday, April 6, 2009

Batter Bread

If you are intimidated by traditional yeast breads and forming a nice shaped loaf then this recipe is for you. Just follow the instructions NO MIXER REQUIRED
Sally Lunn Batter Bread
Taste of Home
TIME: Prep: 15 + rising Bake: 25 min.
1 package (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 Domino® or C&H® Granulated Pure Cane Sugar
2 teaspoon salt
3 eggs
5-1/2 to 6 cups all-purpose flour
1/2 cup butter whipped until softened , nice and fluffy

1/2 cup honey
Directions: 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 or(BUNDT 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

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