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This Sally Lunn Bread recipe is very easy to follow and very enjoyable. If you have a bread machine this will definitely make life much easier.
Back home, in the Caribbean, most bread sold in bakeries or patisseries (how we call them in Haiti) are baked fresh daily. I grew up seeing my parents buying bread every day. There is nothing better than waking up every morning to the smell of freshly baked bread.
Migrating to the United States changed everything. We were not bread bakers back home and buying freshly baked bread in West Indians Bakeries was not always a privilege. The location of a good bakery and transportation made it almost impossible to enjoy our Haitian Bread.
When the girls (sisters and I) in the family decided to learn how to bake bread, we were all in for the new adventure. One day I realized that fighting with the dough was not for me. I was very skinny back then. My arms would hurt a lot when trying to knead any type of dough. The idea of building muscle when working with flour dough was the biggest lie, I thought. LOL
When I moved out from my parents home, I quickly invested in a bread machine. I will bake bread the old fashion way if I really need some therapy, LOL, which is not quite often. Kneading bread is just not for me.
Sally Lunn Bread is an easy bread machine recipe. It is “la creme de la creme” after brioche bread of course. I decided to try this recipe one day because I got tired of eating bread with herbs, fruits or plain (flour and water). I was craving something new.
Making this recipe is not difficult at all. Let’s face it, there’s not much to do. I place the ingredients in the bread machine according to the recipe and the bread manufacturer and I’m done. One important step that is critical to making the perfect bread is temperature.
When adding milk or water to bread recipes, all liquids must be at room temperature. It is sometimes recommended to warm the milk in a microwave but I am against it if you are new to baking. If you are confident and can control the temperature of the milk, feel free to start baking.
The recipe also includes one egg. The egg must be at room temperature. The egg is slightly beaten and added in the baking pan with all the other ingredients.
The Sally Lunn Bread recipe is from one of my trusted bread cookbook, 250 Best Canadian Bread Machine by Donna Washburn and Heather Butt. There are several other books by the same authors. I am making the assumption that they are all good based on the review on Amazon.
One more important tip is knowing your bread machine. Knowing your bread machine is key to successfully make this recipe and many others as well. Follow the recipe and make the adjustment according to your machine and the type of flour you are using.
Talking about flour, I prefer using King Arthur Bread Flour. It is one of my favorite flour to use for any bread recipe. Hope you will enjoy this recipe. Don’t forget to share your opinion.
- 1 1/4 cups milk room temperature
- 1 egg
- 1 1/4 teaspoons salt
- 1/4 cup granulated sugar
- 3 tablespoons butter
- 3 1/2 cups all-purpose flour or bread flour
- 3/4 teaspoon bread machine yeast
- Measure ingredients into baking pan in the order recommended by the manufacturer. insert pan in the oven chamber.
- Select Sweet Cycle.
I use King Arthur's Bread Flour to make most of my breads.
For this recipe, the egg is always slightly beaten; I use either sea salt or kosher salt, unsalted butter and organic sugar.