SALLY LUNN BATTER BREAD

1 pkg (1/2-oz) active dry yeast

1/2 cup warm water (110 to 115-degrees)

1 cup warm milk (see degrees above)

1/2 cup butter or margarine softened

1/4 cup sugar

2 tsp salt

3 eggs

5 1/2 to 6 cups all-purpose flour

HONEY BUTTER:

1/2 cup butter (no substitutions)

1/2 cup honey

In a mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt, eggs and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.

Stir the dough down. Spoon into a greased and floured 10-inch tube pan. Cover and let rise until doubled, about 1 hour. Bake at 400-degrees for 25-30 minutes or until golden brown. Remove from pan to a wire rack. 

Combine the honey butter ingredients until smooth. Serve with the bread.

Yield: 12-16 servings

file photo of this TOH recipe