 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
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. 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) |
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.
|
|