Sally Lunn Bread (abm)

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 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)

Recipe

• 1 mix as per manufacturer's instructions.
• 2 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.
• 3 put it into a greased bowl and leave it until doubled in size.
• 4 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.
• 5 put dough into a 5 x 8 (or 9) inch loaf tin.
• 6 when it has doubled in size, pop it into the pre-heated oven at 350f for about 45 minutes.
• 7 when done, remove from tin and cool on a rack. a hollow sound when you tap the bottom indicates its doneness.
• 8 enjoy it on its own (i like it lightly toasted) or with jam or pb.