Sally Lunn Bread - 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 Bundt pan.
Heat the milk, shortening and 1/4 cup of water until very warm, about 120\u00b0.
The shortening does not need to melt.
Blend 1 1/3 cups of flour with the sugar, salt and dry yeast in a large mixing bowl.
Blend the warm liquids into the 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; mix well.
The batter will be thick, but not stiff.
Cover; let the dough rise in a warm, draft-free place (about 85\u00b0) until it doubles in bulk, about 1 hour and 15 minutes.