Sally Lunn Bread - cooking recipe

Ingredients

1 c. milk
4 c. flour
2 tsp. salt
3 eggs
1/2 c. shortening
1/3 c. sugar
2 pkg. active dry yeast

Preparation

Preheat oven to 350\u00b0 ten minutes before baking.
Grease a 10-inch tube cake or Bundt pan.
Heat the milk, shortening and 1/4 cup water until very warm.
Shortening does not need to melt. Blend 1 1/3 cups flour, sugar, salt and dry yeast in a large mixing bowl.
Blend warm liquids into flour mixture.
Beat with an electric mixer at medium speed, about 2 minutes, scraping the sides of the bowl occasionally.
Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes. Add the remaining flour and mix well.
Batter will be thick, but not stiff.
Cover and let rise in a warm, draft-free place until double in bulk, about 1 hour and 15 minutes.