hours.
Knead the bread down in size and shape
50 10 minutes before the Sally Lunn is ready to be baked
Scald milk; add sugar, salt and shortening.
Cool to lukewarm and crumble in the yeast.
Stir in eggs.
Add flour and beat thoroughly.
Cover and let rise until double in bulk.
Stir down and place in Sally Lunn ring mold or tube pan.
Let rise again until double in bulk.
Bake at 350\u00b0 for 1 hour.
(I cook at 325\u00b0.)
Scald milk, add sugar, salt and butter.
Cool until lukewarm. Dissolve yeast in warm water and add to milk mixture.
Add eggs and flour, beat well.
Cover and let rise until double in bulk (about 2 1/2 hours).
Stir down and pour into well-greased pan (Sally Lunn pan or tube pan).
Cover and let rise again until double in bulk (about 1 1/2 hours).
Bake in moderate oven (400\u00b0) about 45 minutes, until golden brown.
00b0 for 10 minutes before Sally Lunn is ready to be baked
Beat shortening and sugar until fluffy.
Beat in the eggs; whip until fluffy.
Add milk and salt.
Blend in flour and baking powder, then beat mixture 1 full minute.
Pour into well-greased and floured shallow pan; bake in hot oven at 400\u00b0 for about 10 to 12 minutes.
Cut into squares and serve hot with plenty of butter, honey, jam, jelly or syrup.
hours.
Knead the bread down in size and shape
ick inserted into center of bread comes out clean.
Remove
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 ...
Heat milk with butter and lard just to boil.
Cool to lukewarm. Pour over eggs, beaten lightly.
Add sugar and salt.
Dissolve yeast in water, then add to mixture.
Beat in flour.
Let rise in covered bowl from 3 to 6 hours, dependent on weather.
Poke down and put in well-greased tube or Bundt pan.
Let rise, covered for 1 hour.
Cook, covered, 45 minutes at 325\u00b0.
This is an old southern bread from Virginia which has been made for years in my family.
BASIC BREAD:
Mix the flours, salt
n the hollowed out Sourdough bread bowls.
he baking pan of the bread maker in the order suggested
Roll out bread dough (any recipe).
Spread Italian sausage (seasoned with parsley, oregano and pepper) over dough.
Sprinkle on Mozzarella, then Longhorn cheese.
Roll and bake according to bread recipe.
r bags along with the bread recipe for gift giving.
To
Add the ingredients in the order which is directed for your bread machine.
Select the light crust setting and start the machine.
Once the cycle ends, take the bread out of the pan and place it on a cake rack. Allow to cool 1 hour before slicing.
Bon Appetit.
Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
Set the machine for either the Sweet or Basic/White bread cycle.
Select either a Light or Medium crust.
Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
*Note: Do not use the delay cycle for this bread recipe.
Cook corn bread the night before and leave out along with bread slices to dry out.
Make White Bread recipe as instructed, except add the
Prepare favorite bread recipe.
Roll out to 1/4-inch rectangle.
Across middle horizontally, place a single layer of ham with a single layer of cheese on top.
Fold over from bottom. Repeat ham and cheese layers on top of dough that is covering first layer.
Fold over from top.
Seal all edges.
Poke holes in top.
Bake at 325\u00b0 for 20 to 25 minutes.
Brush with melted butter and slice.