Bread Machine Sally Lunn Recipes

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SALLY LUNN BREAD (ABM)



Sally Lunn Bread (Abm) image

I got this recipe with the set of instructions when I got my bread machine. My ABM makes it in less than two hours. I usually take the dough out after the kneading has been done and continue with the baking process in a normal oven. This is very rich. Hubby loves it.

Provided by Vnut-Beyond Redempt

Categories     Yeast Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 7

3/4 cup milk (full cream)
4 tablespoons butter or 4 tablespoons margarine
2 eggs
2 teaspoons salt
1/3 cup sugar
3 1/2 cups bread flour (or 465gms, I normally weigh my flour)
2 teaspoons yeast (instant)

Steps:

  • Mix as per manufacturer's instructions.
  • If you want to finish the baking process in a normal oven, take dough out of machine after the kneading has been done and before the proofing starts.
  • Put it into a greased bowl and leave it until doubled in size.
  • Take dough out of bowl. Punch it down. Roll dough into a 1-inch high oval, roll it up from the shorter side and pinch the seams together as you roll the dough up.
  • Put dough into a 5 x 8 (or 9) inch loaf tin.
  • When it has doubled in size, pop it into the pre-heated oven at 350F for about 45 minutes.
  • When done, remove from tin and cool on a rack. A hollow sound when you tap the bottom indicates its doneness.
  • Enjoy it on its own (I like it lightly toasted) or with Jam or PB.

Nutrition Facts : Calories 2545.2, Fat 67.4, SaturatedFat 37.2, Cholesterol 570.7, Sodium 5220.6, Carbohydrate 412.8, Fiber 13.5, Sugar 68.5, Protein 67.3

SALLY LUNN FOR BREAD MACHINES



Sally Lunn for Bread Machines image

Make and share this Sally Lunn for Bread Machines recipe from Food.com.

Provided by Chef Chad

Categories     Breads

Time 10m

Yield 1 1 1/2 pound loaf, 4 serving(s)

Number Of Ingredients 7

1 cup warm milk
1 large egg
3 tablespoons butter
1 teaspoon salt
1/3 cup granulated sugar
3 cups flour
1 1/2 teaspoons active dry yeast

Steps:

  • Place ingredients in bread machine pan according to the manufacturer's suggestions.
  • Select sweet bread setting, light crust.

SALLY LUNN



Sally Lunn image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 8

1 (1/4-ounce) package active dry yeast
1/3 cup sugar
1/2 cup warm water (110 to 115 degrees)
1/2 cup milk
1/2 cup (1 stick) unsalted butter, plus more for pan
3 1/2 to 4 cups all-purpose flour
1 teaspoon salt
3 large eggs, lightly beaten

Steps:

  • In a large liquid measuring cup, mix together yeast, sugar, and water; let stand until foamy, about 5 minutes.
  • Meanwhile, place milk and butter in a small saucepan and heat over medium heat until butter is melted. Remove from heat and let stand until mixture is lukewarm (110 to 115 degrees).
  • In a large bowl, mix together flour and salt. Add milk mixture to flour mixture. Stir eggs into yeast mixture and add to flour mixture; stir until a stiff dough forms. Cover bowl with plastic wrap and let stand in a cool place until doubled in size, about 1 1/2 hours.
  • Butter a Pullman loaf pan measuring 13 1/2 by 4 1/2 inches across the top and 12 3/4 by 3 3/4 inches across the bottom. Deflate dough by beating down with a wooden spoon for about 1 minute. Transfer dough to prepared loaf pan; cover and let rise until dough reaches top of pan, 1 1/2 to 2 hours.
  • Preheat oven to 375 degrees.
  • Uncover dough and transfer to oven; bake until bread is dark and golden on top and sounds hollow when tapped with your knuckles, 40 to 45 minutes.
  • Remove pan from oven and turn bread out onto a wire rack; serve warm or let cool, if desired.

SALLY LUNN



Sally Lunn image

Number Of Ingredients 6

1 egg plus enough water to equal 1 cup plus 2 tablespoons
1 teaspoon salt
1 tablespoon plus 1 teaspoon sugar
1/4 cup plus 2 tablespoons butter, softened
3 cups bread flour
1 teaspoon yeast

Steps:

  • Make 1 ½-Pound Recipe with bread machine that use 3 cups flour, or make 2-Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 185 calories (65 calories from fat) 7g fat (4g saturated) 35mg cholesterol 220 sodium 28g carbohydrate (1g dietary fiber) 4g protein SUCCESS TIPTo keep the traditional richness of this bread, we recommend using only butter.DID YOU KNOW?Sally Lunn bread is believed to have been named after the Englishwoman who created this bread in her tiny bakery in Bath, England. The recipe was brought to the colonies and soon became a favorite in the South.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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