Someone had posted, looking for "Sally Lunn" conversions for
breadmaking machines. I have found two.
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>From "The Bread Machine Cookbook", 1991 by Donna Rathmell Germann,
Nitty Gritty Cookbooks
SALLY LUNN
Small Medium Large
milk 2 Tbs 2 1/2 Tbs 1/4 cup
water 1/4 cup 1/3 cup 1/2 cup
margarine/butter 3 1/2 Tbs 4 1/2 Tbs 7 Tbs
eggs 1 1/2 2 3
salt 3/4 tsp 1 tsp 1 1/2 tsp
sugar 2 Tbs 2 1/2 Tbs 1/4 cup
bread flour 1 1/2 cup 2 cups 3 cups
yeast 1/2 tsp 3/4 tsp 1 tsp
Note that this is a very high rising loaf. Use less yeast than
normal and DO NOT decrease salt amount.
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>From "The Bread Machine Cookbook III", 1992 by Donna
Rathmell Germann, Nitty Gritty Cookbooks
HERB SALLY LUNN
Small Medium Large
heavy cream 1/2 cup 5/8 cup 3/4 cup
milk 1/4 cup 3/8 cup 1/3 cup
eggs 1 1 1/2 2
butter/margarine 2 Tbs 2 1/2 Tbs 3 Tbs
sugar 2 tsp 2 1/2 Tbs 3 Tbs
salt 1/2 tsp 3/4 tsp 1 tsp
basil 1 tsp 1 1/4 tsp 1 1/2 tsp
bread flour 2 cups 2 1/2 cups 3 cups
yeast 1 tsp 1 1/2 tsp 2 tsp
Oregano or rosemary may be used as well, if desired. Evaporated
skim milk may be substituted for the cream if counting calories.
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