Sally Lunn Bread (Abm) - cooking recipe

Ingredients

3/4 cup milk (full cream)
4 tablespoons butter or 4 tablespoons margarine
2 eggs
2 teaspoons salt
1/3 cup sugar
3 1/2 cups bread flour (or 465gms, I normally weigh my flour)
2 teaspoons yeast (instant)

Preparation

Mix as per manufacturer's instructions.
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.
Put it into a greased bowl and leave it until doubled in size.
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.
Put dough into a 5 x 8 (or 9) inch loaf tin.
When it has doubled in size, pop it into the pre-heated oven at 350F for about 45 minutes.
When done, remove from tin and cool on a rack. A hollow sound when you tap the bottom indicates its doneness.
Enjoy it on its own (I like it lightly toasted) or with Jam or PB.