Chyrel's Recipes From Friends
Sally Lunn Bread

Ingredients:
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 instant yeast

Method:
Place all of the ingredients in your machines fully assembled pan (with the exception of those ingredients listed under "add at beep"). Select the basic or white cycle and press start.

NOTE: This dough is much wetter than normal. DO NOT adjust it!
If this recipe has "add at beep" ingredients you need to either turn on the add ingredients beep function, choose your machines cycle that has an add ingredients beep or if your machine has neither of these you need to add these ingredients during the last 10 minutes of your machines final kneading cycle.

After the machine has beeped to indicate the bread is done, open the machines lid leave for 10 minutes. Then remove the pan with the bread from the machine and gently remove the bread from the pan (invert and shake until it slides out). Place bread on a cooling rack and allow it to cool for 30 minutes at least before slicing.

To store the bread, store it unsliced in a heavy plastic bag. I use 1-gallon zip-lock bags. You should use the bread with in a day or so as fresh homemade bread doesn't contain any chemical preservatives and will stale fast.



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