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Sally Lunn Bread
Sweet Breads Cycle
Delay Start Timer – No
Ingredients Large – 2 pounds Medium – 1
1
⁄2 pounds Small – 1 pound
Evaporated lowfat milk, 80°– 90°F
1
⁄2 cup
1
⁄3 cup
1
⁄4 cup
Eggs, large, at room temperature* 4 3 2
Unsalted butter, 6 tablespoons 4
1
⁄2 tablespoons 3 tablespoons
1
⁄2-inch pieces at room temperature
Granulated sugar
1
⁄4 cup 3 tablespoons 2 tablespoons
Salt 1 teaspoon
3
⁄4 teaspoon
1
⁄2 teaspoon
Bread flour 4 cups 3 cups 2 cups
Nonfat dry milk
1
⁄4 cup 3 tablespoons 2 tablespoons
Yeast, active dry, instant or bread machine 2 teaspoons 1
1
⁄2 teaspoons 1 teaspoon
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place in the Cuisinart
™
Convection Bread Maker. Press Menu and
select Sweet Breads. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake. If desired, when
pause tone sounds, remove dough and paddle. Shape dough into a ball and replace in bread pan. Press Start to continue. When cycle is completed, remove
bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
To prepare using Rapid Sweet Breads cycle: Select Rapid Sweet Breads, medium crust, loaf size.
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).
Ingredients Large – 2 pounds Medium – 1
1
⁄2 pounds Small – 1 pound
Rapid rise yeast 3 teaspoons 2
1
⁄2 teaspoons 2 teaspoons
Vital wheat gluten (optional) 2 teaspoons 1
1
⁄2 teaspoons 1 teaspoon
Nutritional information per serving (1 ounce):
Calories 101 (26% from fat) • carb. 15g • pro. 4g • fat 3g • sat. fat 2g • chol. 32mg • sod. 91mg • calc. 27mg • fiber 0g