Sally Lunn Bread (Abm) – a delicious recipe with milk, butter, eggs, salt, sugar, bread flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
643
kcal
Calories
19
g
Fat
95
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup milk (full cream), 4 tablespoons butter or 4 tablespoons margarine, 2 eggs, 2 teaspoons salt, and more.
Yes, Sally Lunn Bread (Abm) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
