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Sally Lunn Bread (Abm)

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“I got this recipe with the set of instructions when I got my bread machine. My ABM makes it in less than two hours. I usually take the dough out after the kneading has been done and continue with the baking process in a normal oven. This is very rich. Hubby loves it.”
READY IN:
1hr 30mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  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.

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