EASY No Knead Bread | The ONLY Bread Recipe You'll Need
You are going to love this easy no knead, no fuss bread! With one bowl and one pot, this is the only bread recipe you will ever need. Add in some fruits and spices for a festive breakfast!
Full Written Recipe -
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Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Sally Lunn French Toast | Updated
The rich, buttery sweetness of Sally Lunn lends itself perfectly to many breakfast menu items. Toasted with butter or preserves, or drizzled with a bit of honey, this breakfast is ready is seconds. But what if you have more than just a few seconds for breakfast? Or what if you’re one of the millions who rather have a slice of cake for breakfast? Sally Lunn French toast takes just a few minutes to prep and cook, and satisfies like a generous slice of warm cake. French toast is done when it’s just underdone. The interior should be hot all the way through, but not quite set. Plate these and serve immediately. A beautiful pat of butter and real maple syrup are all that you need to dress this French toast.
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Sally Lunn French Toast
For every 2 slices of bread** use:
1 large egg, 50g
2 tablespoons, 30ml, milk
1 tablespoon, 16g, white sugar
¼ teaspoon salt
¼ teaspoon, 2ml, vanilla extract
**for more than 4 slices, add an additional egg and 2 tablespoons milk
I made enough for 5 people.
10 slices Sally Lunn bread
7 large egg, 3350g
¾ cup, 180ml, milk
6 tablespoons, 95g, sugar
1 teaspoon salt
2 teaspoons, 10ml, vanilla extract
Thoroughly mix all the ingredients, except the bread in a deep dish pie plate or similar container. Dip each piece of bead (2 if the container is big enough) in the egg wash and allow the wash to penetrate to the inside, turning once for a total of about 10 seconds. Place the egg washed slices on a platter, and repeat until all the slices have been dipped. All the egg wash should be used. If any is left, pour the remnants onto the slices.
Heat a non-stick griddle, over low heat on the largest burner. Cook as many slices at once as will fit. Turn the toast when you can start to see the edges browning, about 1 minute. Cook on the second side for an additional 30-45 seconds. This will yield French toast that is slightly moist in the middle. For more well-done French toast, add 15-20 seconds per side. Dress with pats of softened butter and warmed pure maple syrup. Serve immediately.
Music: Hey Girl by Topher Mohr and Alex Elena in the YouTube Audio Library
Bath's famous Sally Lunn Bun - the ultimate tourist trap
The Sally Lunn Bun is a “speciality bun” from the historic city of Bath. If you visit Bath and are told a “must do” is to visit Sally Lunn’s café and experience the famous Sally Lunn Bun you are being lied to.
I fell for the tourist trap (hook, line and sinker) and was coerced in to buying a Sally Lunn Bun, and I have to say………. Well watch this video, and you’ll see exactly what the Sally Lunn Bun is all about.
Sally Lunn od chlebek.tv
Sally Lunn czyli chleb angielski, lekko słodki, delikatny. My jadamy go na kanapki. Poleca
How to make sally lunn
How to Make a Boston Bun / Sally Lunn Recipe
Whether you call it a Boston Bun or a Sally Lunn recipe this sweet bun is definitely one of the yummiest way to use up leftover mashed potato ! Full recipe written below.
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How to make a Sally Lunn / Boston Bun Recipe :
In a bowl, sieve 1 cup of mashed potato (trust me you want it really smooth!)
Add 1 cup of sugar (you can reduce this down a bit if you wish)
Stir until well combined and looking liquid.
In another bowl, mix together 2 cups of self-raising flour and a pinch of salt, making a well in the middle.
Pour the potato mixture into the well, along with 1/2 - 1 cup of raisins and slowly mix everything together
Add 1-2 tablespoons of milk to form a dough ball.
Shape onto an oven tray and bake in a pre-heated oven at 180oC for around 40 minutes, then leave on the tray for 10 minutes before turning out.
For the icing, mix together 1.5 cups of icing sugar
2 tablespoons of butter or margarine at room temperature
1-2 tablespoons of milk to make it the right consistency
Food colouring if you want it pink!
Once the bun has cooled, apply icing and as much shredded coconut as your heart tell you to.