Sally Lunn Bread (Abm)

By WhystleStop

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.

Ingredients

• 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)

Details

Servings 1
Cooking time 90mins
Adapted from food.com

Preparation

Step 1

1. Mix as per manufacturer's instructions.

2. 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.

3. Put it into a greased bowl and leave it until doubled in size.

4. 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.

5. Put dough into a 5 x 8 (or 9) inch loaf tin.

6. When it has doubled in size, pop it into the pre-heated oven at 350F for about 45 minutes.

7. When done, remove from tin and cool on a rack. A hollow sound when you tap the bottom indicates its doneness.

8. Enjoy it on its own (I like it lightly toasted) or with Jam or PB.