Prep 0 mins
Cook 1 hr 30 mins
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.
- 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)
- 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.
Easy and delicious; and a great first loaf for beginners, too. I hadn't made this one in years and picked yours out of the handful of Sally Lunns posted. I also measure my flour by weight but I use American measures... I typically use a pound of flour for a loaf of bread but found I had to add a half a cup of flour or so to get my doughball to the right texture. Thanks for posting... now I'm off to eat another slice!
I love Sally Lunn and I usually buy it at the Colonial Williamsburg bakery. This recipe is very close to their bread and we thoroughly enjoyed it. I made it on my dough setting and baked in a 9x5 loaf pan. The crust was just a tad hard for me but that's because I let it bake too long ~ I'll know better next time. Thank you for posting a keeper!!!
I have this very same recipe that came from "The Bread Machine Cookbook" and it is by far my favorite! It is very rich in calories with the eggs, milk, butter & sugar so I don't make it all the time - but when I do, it's never around for long! This bread makes a sandwich extra special and gets rave reviews every time I make it. Last time I made it for some visitors and served it with tuna salad and they said it was the best bread they ever had! This makes a large loaf for use with a 2lb. machine that slices just beautifully. I use the bread machine for the whole process. Very highly recommended! Thanks for posting this - one time I misplaced my book and I panicked that I would not be able to make my Sally Lunn again - now I don't have to worry :).