Sally Lunn - cooking recipe

Ingredients

1 pkg. active dry yeast
1/4 c. lukewarm water
3/4 c. milk
1/2 c. butter or oleo
1/3 c. sugar
3 eggs
4 c. flour
1 tsp. salt

Preparation

Soften the yeast in the lukewarm water.
Heat milk to lukewarm and combine with yeast.
Cream butter and sugar together; add beaten eggs.
Sift flour and salt, then add to egg-butter mix. Alternate with the milk-yeast mixture.
Beat well with a wooden spoon and then turn into a buttered bowl.
Let rise in a warm place, until doubled in bulk (1 to 1 1/2 hours).
Beat or knead down and put in a 3 1/2 x 10-inch ring mold or angel cake pan. Let rise again, until doubled.
Bake in moderate oven, 350\u00b0, for 45 minutes.
Unmold and serve warm.