Williamsburg Sally Lunn Bread - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0 for 10 minutes before Sally Lunn is ready to be baked.
Grease a 10-inch tube cake pan or 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 about 2 minutes, scraping bowl occasionally.
Gradually add 2/3 cup of remaining flour and eggs and beat at high speed 2 minutes.
Add remaining flour and mix well.
Batter will be thick but not stiff.
Cover and let rise in warm, draft-free place (about 85\u00b0)
until double in bulk, about 1 hour and 15 minutes.