Hearty Sally Lunn Bread is one of my favorites. With butter, milk, and eggs, it is a rich and extremely moist bread. I add wheat flour to make it just a little healthier. It can be made outside of the bread machine but I often use my machine because it is so easy.
2 teaspoons active dry yeast 1/2 cup sugar 1/2 cup warm water 1/4 cup warm milk (or whey) 1/4 cup melted butter 3 eggs 1 1/2 teaspoons salt 2 cups white flour 3/4 cup wheat flour 1/4 cup of vital wheat gluten
Hearty Sally Lunn Bread Machine Recipe and Directions
Combine 2 teaspoons of active dry yeast, 1/2 cup of sugar, and 1/2 cup of warm water (If you are using the oven allow it to rest for 5 minutes before moving to the next step.)
Add 1/4 cup of warm milk (If I have been making cheese recently I will use my whey instead and it gives it a lovely tangy flavor and a higher protein content.)
Add 1/4 cup melted butter, 3 eggs, and 1 1/2 teaspoons of salt.
Lastly, add 2 cups of white flour, 3/4 cup of wheat flour, and 1/4 cup of vital wheat gluten. (You could just use 3 cups of white flour but the wheat adds flavor and nutrients and the gluten makes it a fluffier bread. You can substitute other flours for the wheat flour. I have used buckwheat flour before and been very happy with the result.)
In the bread machine, place on the light loaf, large loaf settings and wait until the cycle is done. (Usually about 3 1/2 hours.)
For in the oven, allow to rise for 2 hours, shape into a loaf, place in a loaf pan, allow to rise another 1 hour. Bake 45-55 minutes at 350 degrees Fahrenheit. (If the top is browning too quickly, place tin foil over the top to help shield it from the heat a little.
This is my favorite bread to make when I make fresh jam, or dinner, or anytime really. I hope you enjoy it as much as I do.