Sally Lunn Bread - cooking recipe

Ingredients

3 3/4 to 4 c. flour
1/4 c. sugar
1 pkg. active dry yeast
1 tsp. salt
1 c. milk
1/4 c. water
1/2 c. butter or margarine, cut in chunks
3 eggs (room temperature)

Preparation

In large mixing bowl, mix well 1 cup flour, sugar, yeast and salt; set aside. Heat milk, water and butter over low heat until very warm (120\u00b0 to 130\u00b0). Gradually beat liquid mixture into flour mixture. Beat at medium speed 2 minutes.
Add eggs and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make a stiff batter; cover. Let rise about 1 hour until doubled. Stir down; spoon into well greased and floured 9-inch tube pan. Cover. Let rise about 45 minutes until doubled. Bake at 400\u00b0 for 30 minutes or until top is golden. Turn out on rack. Serve warm or cold. Best served warm with butter and/or marmalade. Leftovers are great toasted and buttered.