*Sally Lunn - Williamsburg - cooking recipe

Ingredients

1 c. milk
1/2 c. shortening
4 c. sifted all-purpose flour, divided
1/3 c. sugar
2 tsp. salt
2 pkg. active dry yeast
3 eggs

Preparation

Grease a 10-inch tube cake pan or a Bundt pan.
Heat the milk, shortening and 1/4 cup water until very warm, about 120\u00b0. Shortening does not need to melt.
Blend 1 1/3 cups flour, the sugar, salt and dry yeast in a large mixing bowl.
Blend warm liquids into flour mixture.
Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
Gradually add 2/3 cup of the remaining flour and the eggs; beat at high speed for 2 minutes.
Add the remaining flour and mix well.
Batter will be thick, but not stiff.