The Bread Machine Digest’s Sally Lunn Bread
See more in Loaf Recipes
Recipe By :Robert Barnett, The Bread Machine Digest - http://www.breadmachinedigest.com Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread Machine Digest Originals Bread Machine Digest Recipes Egg/Butter Breads Milk Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup milk 1/2 cup water 7 tablespoons butter 3 whole eggs 1 1/2 teaspoons salt 1/4 cup sugar 3 cups bread flour 2 teaspoons yeast Place all ingredients except for the ingredients in the "Add at Beep" area (if applicable for this recipe) in to your machines fully assembled pan. Select the "Basic" or "White" cycle and press start. NOTE: This is a wetter than normal dough. DO NOT adjust the dough so that it forms a round ball. This dough must remain wet. Add at Beep Ingredients If this recipe has an "Add at Beep" section these ingredients need to be added at your machines add ingredients beep signal (an option on most bread machines) or during the last 10 minutes of the kneading part of the cycle. The reason you don't add them at the beginning is to prevent them from being broken down in to tiny bits or mashed in to a paste. The Bread is Done Once your bread is completed allow it to sit in your machines pan for 10 minutes (no longer or it can get soggy). Then remove it to a wire rack to cool. The reason for letting it sit for 10 minutes is to soften the crust making it easier to get out of the pan. Allow the bread to cool at least 20 minutes before cutting it. Paddle Removal If you want to prevent the large holes that one gets from the paddle(s) in your machine simply waiting until the final rise of the cycle has started, remove the dough from the pan, remove the kneading paddle(s) and then spray the post(s) with pan spray. Shape the dough and place it bake in the pan, seam side down and allow the machine to finish. This will give you a loaf with very small hole(s) in the bottom. Dough Cycle Preparation: Any loaf bread recipe can be made on the dough cycle for dinner rolls, hamburger buns, sub rolls, baguettes and more. Simply follow the directions above except instead of selecting the basic or white cycle select the manual or dough cycle. When the machine beeps indicating the dough is finished remove it to a floured work surface and shape in any manner you choose. For ideas on shaping bread take a look at "Shaping Bread Dough" in the Library section of this site. When it comes time to bake the shaped bread generally you bake it at 350 degrees Fahrenheit for 30 to 40 minutes. The bread can also be checked for doneness by using an instant read thermometer and checking the interior. The bread is done when it is 200 degrees Fahrenheit inside (for wet dough's 210 to 215 is better). For more information on baking bread in your oven take a look at "Oven Baking: The How's and Why's" in the Library section of this site. HearthKit Baking: If you want to make this bread in your HearthKit simply make it on the manual or dough cycle. When the dough is finished remove it to a lightly floured surface, shape and then place it in a lightly greased loaf pan (make sure to use one large enough for a 1-1/2 pound recipe). Cover the dough and pan with a damp towel and allow it to rise until doubled. Preheat your oven to 350 degrees Fahrenheit with the HearthKit in place 15 minutes before you plan to bake the bread. Uncover the pan of dough, apply any crust enhancements you wish to it and then place in the preheated oven in the middle of the HearthKit. Bake for 30 to 40 minutes or until the bread is golden brown, you can also check it with an instant read thermometer the dough is done when it is at 200 degrees Fahrenheit internally (for wet dough's 210 to 215 is better). When the bread is done remove it from the oven, remove the loaf of bread from the pan and place it on a wire rack to cool. Cool at least 20 minutes before slicing. You can also do free form loaves. Instead of putting the dough in a load pan, shape it in to a round and place it on a lightly greased sheet of parchment paper. After the oven has been preheated slide the dough parchment and all in to the center of the HearthKit and bake for 30 to 40 minutes or until the bread is golden brown, you can also check it with an instant read thermometer the dough is done when it is at 200 degrees Fahrenheit internally (for wet dough's 210 to 215 is better). For rolls, etc. follow the directions in the "Dough Cycle Preparation" section above except bake them on lightly greased parchment paper in the middle of the preheated HearthKit. Bake for 30 to 40 minutes or until the bread is golden brown, you can also check it with an instant read thermometer the dough is done when it is at 200 degrees Fahrenheit internally (for wet dough's 210 to 215 is better). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 9g Fat (35.1% calories from fat); 6g Protein; 30g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 352mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : This is a wetter than normal dough. DO NOT adjust the consistency of it. Should this bread over rise reduce the yeast by 1/2 to 1 teaspoon. For an even richer bread replace the 1/2 cup water with 1/2 cup milk bringing the milk total to 3/4 cup. This recipe is not suitable for replacing the liquid milk with dry milk. Use only liquid milk for this recipe.
This dough as the recipe states is so sloppy that my machine would not even mix it! I had to add 1 more cup of flour to make my machine happy. but it turned out beautifully.
D Hill June 9th, 2008 at 10:47 am