Sally Lunn Bread

from 300 Best Canadian Bread Machine Recipes

Here’s an updated version of Grandma’s favorite. This rich butter-and-egg bread is traditionally made in a ring mold and served hot from the oven.

Makes 1 loaf

1.5 lb (750 g) loaf

1 cup milk (room temperature) 250 mL

1 egg 1

³⁄4 tsp salt 3 mL

3 tbsp granulated sugar 45 mL

2 tbsp butter (room temperature) 25 mL

3¹⁄4 cups all-purpose flour or bread flour 800 mL

1 tsp bread machine or instant yeast 5 mL

2.5 lb (1.25 kg) loaf

1¹⁄4 cups milk (room temperature) 300 mL

1 egg 1

1¹⁄4 tsp salt 6 mL

¹⁄4 cup granulated sugar 50 mL 

3 tbsp butter (room temperature) 45 mL

3¹⁄2 cups all-purpose flour or bread flour 875 mL

³⁄4 tsp bread machine or instant yeast 3 mL

1. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber.

2. Select Sweet Cycle.

Tips

Use large eggs straight from the refrigerator for bread machine recipes. Warm the milk to room temperature before adding.

Recipes containing eggs, milk and butter should not be baked using the timer.

Yes, you’re reading it right: The 1.5 lb (750 g) recipe contains more yeast than the 2.5 lb (1.25 kg).

Variation

Substitute ¹⁄3 cup (75 mL) buttermilk powder and 1 cup (250 mL) water for every cup of milk required in the recipe. Add the buttermilk powder with the flour.

Courtesy of 300 Best Canadian Bread Machine Recipes by Donna Washburn and Heather Butt © 2012 www.robertrose.ca Reprinted with permission. Available where books are sold. Image credit: Photographs by Mark T. Shapiro

Nada’s Tips & Tricks: This is my family’s favourite. You can make this into a savoury loaf by adding different herbs and spices and running it on the basic cycle instead of the sweet.