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Volume III
May 11, 2013

Weekly Home / Cook'n & Eat'n

'Already Buttered' Bread

By Sydney Hill

I did not make up the "already buttered" name; the bread achieved it all on its own. Here's the story:

I took this to a recipe exchange a few weeks ago. Why? Because I love bread, and this one tops them all. We like to impress, right? Well, everyone introduced their favorite foods and shortly after, we dug in. It was a smorgasbord of sweet and savory goodness. Little bits of beautiful masterpieces littered our plates. We ate and talked, talked and ate. Then a girl sitting across from me said "Holy Cow, this bread is so good, it tastes like it's already buttered, and then you put more butter on it!" I decided that was a good description. "Already Buttered bread" is going to be my new name for it. It's got that ring to it that makes your tongue salivate.

Sally Lunn Batter Bread (a.k.a. Already Buttered Bread)

Serving size: 14

1 (1/4-ounce) package active dry yeast (2 1/4 tsp)
1/2 cup warm water (110 to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoons salt
3 eggs
5 1/2 to 6 cups all-purpose flour

For Honey Butter:
1/2 cup butter
1/2 cup honey


    1. 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.
    2. 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.
    3. Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
    4. Bake at 400? for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
    5. Combine the honey butter ingredients until smooth. Serve with bread.


    Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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