Sally Lunn Bread - cooking recipe

Ingredients

2 c. milk
1 c. fat (shortening)
1 1/2 yeast cakes
3 eggs, beaten
1/4 c. sugar
2 tsp. salt
6 c. flour

Preparation

Scald milk; add sugar, salt and shortening.
Cool to lukewarm and crumble in the yeast.
Stir in eggs.
Add flour and beat thoroughly.
Cover and let rise until double in bulk.
Stir down and place in Sally Lunn ring mold or tube pan.
Let rise again until double in bulk.
Bake at 350\u00b0 for 1 hour.
(I cook at 325\u00b0.)