Sally Lunn Bread (Bread Maker)

Sally Lunn Bread (Bread Maker)

Category: Yeast bread

Ingredients
Dry yeast	1 tsp
Flour	3 cups
Salt	1 tsp
Sugar	1 tbsp. l.
Butter (do not substitute for other fats!)	1/4 cup + 2 tbsp. l.
Egg	1 PC.
+ water	1 cup and 2 tbsp. l.

Cooking method

• Basic mode.
  
• It is advisable not to use a timer
  

Note

The bread is very soft and airy. Has burned several times already. The result is always excellent

1/4 cup + 2 tbsp. l. butter (do not substitute for other fats!)


How shoud I understand this?

[MaDaMa]

MaDaMa
you measure out this amount of oil ...
this is the original recipe, I never measure it like that

If it's not a secret, how much oil do you put in ??? : :) Something confuses me SUCH number ...

To be honest, this bread is quite ordinary!
Nothing special !

Can you find out how many ml is your cup? Thank you!

Wow, but I have a different recipe for Sally Lunn bread, I took from Cooking:
1/3 cup water
3 tbsp. l. milk
4 1/2 tbsp. l. butter (melt)
2 eggs
1 tsp salt
2 1/2 tbsp. l. Sahara
2 cups wheat flour
3/4 tsp dry yeast
Basic mode, light crust

I'm not a bakery pro, but I think Sally Lunn's Bread (GruSha recipe) is worth checking out! And it cannot be called "ordinary enough".

I was also initially confused by the large amount of butter and a small amount of yeast.
But I baked this bread exactly according to the recipe (I just added a little flour during kneading).
The bread turned out to be tall, beautiful (the photos are a little crooked, since I took pictures with my phone), with a noticeable pleasant creamy taste and aroma. But it doesn't look like a cake at all, it's bread.


I took the recipe on another site, but exactly the same. There is also a description:
"The recipe for this bread was invented by an Englishwoman at her bakery in Bath, England. The recipe was brought to the colonies and soon became popular in the southern states."

Luysia, do you happen to have a recipe in grams? The bread turned out to be very beautiful! What cup is here - 240ml.?

tell me, what do you mean by the word Cup? is it a measuring cup that was included or what?

Luysia, do you happen to have a recipe in grams? The bread turned out to be very beautiful! What is the cup here - 240ml.?

I have a cup of 230 ml. The recipe was only in this form. I don't have electronic scales (ordinary ones with an arrow - you can't catch grams there!) After buying a bread machine, the electronic scales "stood in line"

Try it like me with a cup, and then you can add a little flour in the process.
And yet, I melted the butter in the microwave and poured the lukewarm into the liquid.

[GruShhenka]

Well, if with a cup of 230 ml. you have to add a little flour, then the original cup is probably still 240ml.? GruShhenka, right?

[Zubastik]

Zubastik
I have a cup of 240

And I have from Moulinex 300ml

[GruSha]

GruSha, Gulenka, thanks for the recipe, it turned out wonderful ...

Z. Y. Girls, if anyone needs, the butter in this recipe is 90 ml. = 80 g. (I am meticulous, I measured and weighed everything).

And here is mine "Sally Lunchik" :



And the cutter:

We'll have to do .................. FORMAT !!!!!!!!!!!!

[Little baby]

Little baby, wonderful bread turned out
Thank you too

[GruSha]

GruSha Thank you very much for the recipe. I have baked this bread for the third time in a row. Moreover, it is equally tasty as with the first courses and so with tea or milk. My family likes to spread strawberries on bread (I make strawberries grated with sugar for the winter) and drink with tea Thanks again for the recipe.

glad you like the recipe.
thanks to you, too

Thank you!!!
only flour I put more 3.5 cups somewhere

Cool bread, thanks to GruSha!
Easy to prepare, no hassle, minimum yeast, salty taste, which I especially liked. I did everything strictly according to the recipe, measured the butter not with a glass, but weighed it according to Kroshi's advice. In general - super! Will now be a frequent guest at the table in our family.

Girls, very nice !!!
Thank you so much

I also did this yesterday, put it on the timer. It rose only not much, maybe the yeast was sluggish. The bread is tasty, but very fatty and rich. The taste is something in between an unsweetened cake and a loaf of stagnation times. It does not harden for a long time, soft. In general, it is good, it would still not be so bold, but this is his trick.

I want to thank GruSha for the bread recipe, which I can safely add to the list of my favorites!

We love butter bread, so I couldn't pass up the recipe with so much butter
The bread turned out as I wanted: rich, fluffy, and with such a creamy taste, mmmmm ...

In grams, the recipe looks like this (spoon and glass from Panasonic):

yeast - 1 tsp
flour - 390-400 g (we adjust, since flour is different)
salt - 1 tsp
sugar - 1 tbsp. the spoon
plum oil - 90 g
egg 1 pc
water - 180 ml


The photo shows that the bread turned out to be too "perforated", I just put a teaspoon of gluten. Next time I'll put half in.

so glad the recipe is popular

I just baked some bread, which looks beautiful. And I liked the taste. But for some reason it turned out low. I can vouch for the yeast, fresh, already tested on several bread ...

I, too, with my THANKS I didn't even think. that such a miracle will turn out, usually I have a standard bread for a bucket, but this one almost did not sprinter, striving to jump out of it, and this with a small amount of yeast and such a good even rise that I do not observe in all breads, the roof has not burst a bit Thanks again and here's my bread

[melted]

Girls, I read and also want to try to bake, the photos are too cool Therefore - 2 questions

- bun when kneading, as always, tip-top?
-oil melted you can (the chuyka tells me that "yes")

[flour - 390-400 g (we adjust, since flour is different)]

In grams, the recipe looks like this (spoon and glass from Panasonic):

yeast - 1 tsp
flour - 390-400 g (we adjust, since flour is different)salt - 1 tsp
sugar - 1 tbsp. the spoon
plum oil - 90 g
egg 1 pc
water - 180 ml

but in the original 3 cups of 240 ml. If there are 150 grams of flour in a glass of 250 ml, then in a cup there are 240 - 144 grams. 144 * 3 = 432 grams.

Then why have Catherine 390-400?

I baked such bread, sooo delicious! Thank you very much for the recipe!

I wanted to bake this bread but got confused with flour and water What cup was in the original after all? If 240 ml. why is there only 400 grams of flour? and water is obtained not 180ml, but 270ml (1 cup and 2 tbsp. l. = 240 + 15 * 2 = 270). I will only bake bread for the third time, I'm still worried

[ulia0306]

All the same, which cup was in the original?

ulia0306, on the second page, the author of the recipe answered this question:

I have a cup of 240

Believe me, it doesn't matter which cup you measure food in, the main thing is that all liquid and dry ingredients are measured one cup!
When I baked this bread, I was repelled by a cup = 240 ml. ... Your calculations are absolutely correct! Good luck with your bread!

Thank you

[BAKED SO THIS BREAD IN A BREADMAKER.]

I wonder if it is possible to write here if I baked this bread according to a recipe from another forum, somewhat different from this ... If anything, I ask you to delete the message. In the meantime, I will share my experience, since I am still VERY grateful to the author of this topic, the girls' advice from here, in particular, the remark on the cups, helped me a lot to navigate the recipe.
Here's my experience, copying the post:
Well, and the recipe by which I baked

the recipe I used to bake

For one loaf about 20x13x10cm:
about 3 glasses of flour (maybe more, maybe less)
2 tbsp. l. Sahara
1 tsp salt
1 1/8 tsp dry active yeast
1 glass of milk
50 g unsalted butter
1 large egg
1 large egg yolk

We mix an incomplete glass of flour, sugar, salt and yeast. In a separate saucepan, mix butter and milk, heat to 40 degrees. If the butter hasn't completely melted, that's okay. Gradually pour into the dry mixture and beat with a mixer for 2 minutes. Add the egg, yolk, half a glass of flour and beat again for 2 minutes.Add the remaining flour, knead the soft dough. Let's get up (hour and a half).
Once the dough has risen, put it in a mold. We cover, let stand for 15 minutes, remove the towel (or whatever it was covered with) and let stand in an open form for another 15 minutes. At this time, the oven is already warming up to 190 degrees. We bake for 35-40 minutes. Our bread is ready!

BAKED SO THIS BREAD IN A BREADMAKER.
I'm not a very experienced baker. At first, the recipe puzzled me a little - how can the technology with whipping, gradual connection and heating be adapted to HP. I went "on the Internet", where I received completely contradictory information, including on the bread recipe, which in different sources also had different components (not all recipes contain eggs and milk). But still I found an answer to the question for myself - is it necessary to whip up all the ingredients - all the recipes unanimously spoke about simple mixing, not whipping; and information that I considered quite important for myself - that in the original they use not glasses, but the American measure in cups. Perhaps I'm wrong, but the recipes of our childhood with measurements in Soviet glasses and American cups are a little different for me, so I took this information into account for myself as essential. I was lucky - a glass from my bread machine has a measuring scale both in ml and in “cup” - in cups.
The author writes that first mix part of the flour with other dry ingredients, and gradually mix the rest of the flour with liquid ingredients. Since in any CP, the complete laying of all the ingredients at once - dry and liquid, is usually practiced, I decided not to divide the mixing of liquid and dry ingredients into several stages, I decided to limit myself to two - to mix almost all the flour with sugar at once. salt and yeast and pour in liquid (see the order of the bookmark in your HP) But, as far as possible, I still wanted to adhere to the recommendations of the author of the recipe, so so:
TECHNOLOGY
1)I put 2.5 (two and a half) cups of flour, yeast, salt and sugar in the HP bucket.
2)I poured milk into a ladle, put butter, warmed it LIGHTLY, stirred until the butter dissolved.
3) I added the remaining half a cup of flour to milk and butter, stir until "no lumps"
4)I added eggs according to the recipe there (to the milk), beat everything slightly with a Soviet whisk (since there was only one, there was no mixer) until smooth
5)I poured the whole mixture into a bucket of HP for flour (in ordinary stoves, not like mine, here it will be further "and turn on the bread making mode")
6) made in HP Panasonic SD-206 in the normal bread mode. The temperature equalization (a trademark of Panasonic ovens) could not stand, the stove was turned on in advance, all the ingredients were laid after the temperature equalization time (I had almost an hour) had passed, just before the kneading. That is, according to the technology of most conventional HP, where the kneading takes place almost immediately after the program is turned on, if I'm not mistaken.

The bread was a success, it turned out rosy, lush, airy, the roof did not collapse. I will deal with uploading photos, and add the result.

We do not indicate direct links on the forum

And just in general, it would be nice for you to bake your own bread according to this recipe, take a photo of the bread and design it with your own recipe

[Admin]

Admin, Okay, I'll fix it. And I baked my bread, but I didn't post a photo
oh, I'm slowing down, you're talking about the author's recipe ... awful ... I'm a completely newbie according to reports, I haven't posted anything yet. I will try to fix it, because the recipes are really different. I just decided to try on a slightly different mode in Panas to try, on Sandwich, to check whether the crust is not so fried, thinner. At the same time I will try to take a picture of the process step by step and then I will try to set the recipe
So I think how can I point out the author then, the recipe is not mine ...

[Anya]

So I think how can I point out the author then, the recipe is not mine ...

Anya, expose as your own recipe, with a description of the process and a photo.
This recipe has long been in print and on the internet. The main thing is that it is personally baked by you

I've been baking bread in Panasonic 207 for 10 years or more. Pissed off by the stupid hourly temperature equalization. I usually turn on the "Pizza" mode to form a bun that suits me, and turn on the Main one. This gives the dough additional proofing during leveling before kneading, which is very good for tall bread. I baked bread according to this recipe, but to be honest, I didn't really like some too fat one. We love with a slight sourness and a little rubbery or something. I add only olive oil to the dough and no butter. But this is a matter of taste for every baker.

I ventured to bake this loaf, of course, I had to tinker with flour, let's see what the result will be. On a measuring glass I have a volume in cups - a cup, I decided to weigh 3 cups of flour, it turned out to be only 360 grams. Then, in the process of kneading, I added another 160 grams and then a few more tablespoons, in general, summing up my actions, I came to the conclusion that this measure of volume is absolutely alien to me and from now on I will bypass such recipes. Thanks to the author for the work!

[we measure in grams or cups]

this measure of volume is absolutely alien to me, and henceforth I will bypass such recipes.

There is no need to bypass, you need to know some points when weighing and laying products:
The amount of flour and other ingredients for making bread of various sizes
Number of main ingredients in one measuring cup and measuring spoons

Flour we we measure in grams or cups - but not in the cup - different weight will turn out, and hence personal dissatisfaction with the recipe

To help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

The bread, to my surprise, turned out, although I did not pin any particular hopes on it. Out of habit, I try to stick to the exact recipe, since I don't have much experience in baking. Admin, thank you very much for navigating. When I came across this recipe, I immediately had questions, so I decided to re-read all the comments and finally everything became clear to me when I read up to this:.

Believe me, it doesn't matter which cup you measure the food in, the main thing is that all liquid and dry ingredients are measured in one cup!

No sooner said than done, I measured, as indicated in the recipe, 1 cup of liquid and 3 cup of flour and thought ... that's why such a not very positive comment arose above

No sooner said than done, I measured, as indicated in the recipe, 1 cup of liquid and 3 cup of flour and thought ... that's why such a not very positive comment arose above

However, you need to keep in mind the measures of weight and their ratio.
After all, you can measure it with a bucket ... but then you need to recalculate the amount of yeast, salt and other additives for such a weight of flour
And the rule of the bun, the flour-liquid balance has not been canceled.
In addition to the author's recipes, where the dough may initially be too liquid or dense according to the author's idea