Sally Lunn (Bread) - cooking recipe

Ingredients

1 c. milk
butter (size of an egg)
lard (size of an egg)
2 eggs
1/2 c. sugar
1 tsp. salt
1/3 c. lukewarm water
1 pkg. yeast
4 c. unsifted flour

Preparation

Heat milk with butter and lard just to boil.
Cool to lukewarm. Pour over eggs, beaten lightly.
Add sugar and salt.
Dissolve yeast in water, then add to mixture.
Beat in flour.
Let rise in covered bowl from 3 to 6 hours, dependent on weather.
Poke down and put in well-greased tube or Bundt pan.
Let rise, covered for 1 hour.
Cook, covered, 45 minutes at 325\u00b0.
This is an old southern bread from Virginia which has been made for years in my family.