Sally Lunn For Bread Machines Food

SALLY LUNN BREAD

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 BREAD (ABM)

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.

SALLY LUNN BREAD

Steps:

• Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.
• Grease a 10-inch tube cake pan or bundt pan.
• Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees.
• The shortening does not need to melt.
• Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.
• Blend the warm liquids into the flour mixture.
• Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
• Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
• Add the remaining flour and mix well.
• THe batter will be thick but not stiff.
• Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes.
• Bake for 40-50 minutes at 350.
• Run a knife around the center and outer edges of the bread and turn onto a plate to cool.

QUICK SALLY LUNN BREAD

Steps:

• Preheat oven to 350 degrees.
• Beat yolks with 1/2 cup sugar. Add flour, baking powder and salt to sugar mixture alternately with milk. Add butter.
• Beat egg whites until stiff; fold into batter.
• Pour into greased loaf pan.
• Sprinkle 1/4 cup sugar on top.
• Bake 40-45 minutes.

BREAD MACHINE SALLY LUNN

Steps:

• Place all ingredients in machine according to the manufacturer's directions and start.