Sally Lunn Bread - cooking recipe

Ingredients

1 c. milk
1 pkg. dry yeast
1/2 c. butter or margarine, softened
1/3 c. sugar
1 tsp. salt
3 large eggs
4 c. all-purpose flour

Preparation

Cook milk in a saucepan over low heat until hot.
Cool to 105\u00b0 to 115\u00b0.
Dissolve yeast in warm milk; let stand 5 minutes.
Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar and salt, beating well.
Add eggs, one at a time, beating after each addition.
Add flour alternately with milk mixture, beginning and ending with flour.
Mix after each addition.
Cover and let rise in a warm place (85\u00b0), free from drafts, 1 hour or until doubled in bulk.
Beat at medium speed until smooth.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Spoon batter into a lightly greased and floured 9-inch tube pan.
Bake at 350\u00b0 for 35 to 40 minutes or until golden.
Remove from pan; let cool on a wire rack.
Yield:
1 loaf.