SALLY LUNN BREAD (ABM)
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
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
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
Steps:
- Place ingredients in bread machine pan according to the manufacturer's suggestions.
- Select sweet bread setting, light crust.
BREAD MACHINE SALLY LUNN
I just love Sally Lunn bread, and this looks like an easy way to have the wonderful stuff. I haven't tried this yet, but plan to soon!
Provided by Recipe Baroness
Categories Yeast Breads
Time 2h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Place all ingredients in machine according to the manufacturer's directions and start.
SALLY LUNN BREAD
Sally Lunn bread is a slightly sweet, brioche-like bread. It is believed to have been named for a late 18th century baker, named (what else?!) Sally Lunn, in Bath, England. Good fresh out of the oven or topped with jam, whipped cream or berries for any "anytime of the day" special treat. Try baking in Bundt pan for an attractive presentation. (Recipe source: Southern Living magazine)
Provided by Jug OMud
Categories Breads
Time 3h
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Combine yeast and warm water in a bowl; let stand for 5 minutes.
- Combine milk and next 3 ingredients in a saucepan; heat until shortening melts. Allow to cool to 105° to 115°.
- Combine yeast mixture, milk mixture, and egg in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Gradually, add flour, beating at the lowest speed until blended. (Mixture will be a sticky, soft dough.).
- Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until the dough has doubled in bulk.
- Stir the dough down; cover and let rise* (rise #2) for 30 minutes or until dough has doubled. *(warm place (85°), free from drafts).
- Stir dough down, and spoon into a well-greased, 6-cup Bundt pan (OR 9-in. square pan). Cover and let rise* (rise #3) 20 to 30 minutes or until doubled in size.
- Bake in Bundt at 350° for 25 to 30 minutes or until golden brown (approx. 30 minutes for 9-in square pan). Remove from pan immediately.
SALLY LUNN TEA BREAD - ORIGINAL RECIPE
I grew up in the West Country of England near the Roman city of Bath. A favourite treat on a Saturday was to go to home of the famous Bath buns and have them toasted with lashings of butter. Sally Lunn sold these buns in Bath in the 1700s and you can still buy them there today. This is the original recipe for Sally Lunn buns. Prep time does not include time for batter to froth and dough to rise.
Provided by JustEmma
Categories Yeast Breads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425f, grease a 6 inch deep cake tin.
- Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy.
- Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size.
- Bake uncovered for 35 minutes, until golden brown.
- Turn out on wire rack and leave to cool.
- This mixture can be made as one large loaf, or as smaller buns which can be split and toasted.
SALLY LUNN BATTER BREAD
I saw this recipe in Taste of Home magazine in 2001. I modified it by using a 50/50 blended whole wheat and white flour (bought it that way at my local Kroger) and the yeast is what I normally use in my bread machine, jarred and kept in the refrigerator. It is very light textured and makes a pretty presentation, being cooked in a...
Provided by Enro Gay
Categories Other Breakfast
Time 2h45m
Number Of Ingredients 11
Steps:
- 1. Place the dry yeast in a large mixing bowl and mix with the warm water. Add the warm milk, butter, sugar, salt, eggs and 3 cups of the flour; beat until smooth (I used my stand mixer for this). TIP: When working with yeast outside my bread machine, I always first heat my oven to its lowest setting, turn it off and allow it to sit with the door shut, until time for the product to rise.
- 2. Stir in enough flour to make a soft dough (I used 2 1/2 cups more for a total of 5 1/2 cups, but you may use up to 6 cups total); DO NOT knead the dough. Cover the bowl and let rise in a warm place, until doubled in size, about 1 hour.
- 3. While dough is rising, prepare a 10-inch tube or bundt pan with grease and flour. After bread has risen, spoon into the prepared pan, smooth and distribute evenly in the pan. Cover the pan and let rise a second time, until doubled in size, about another 1 hour.
- 4. Place in the oven, turn to 400 degrees (I did not preheat the oven), and bake until browned, about 25-30 minutes. Remove to a wire rack to cool.
- 5. While the bread is cooling, prepare the honey butter by mixing until smooth. If you have any left, refrigerate the honey butter; you can soften it up in the microwave when ready to use again.
SALLY LUNN
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 8
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.
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