Sally Lunn - cooking recipe

Ingredients

1 pkg. active dry yeast
1/4 c. warm water (110~)
1/2 c. sugar
2 Tbsp. lard or shortening
2 eggs
1 tsp. salt
4 c. White Lily plain all-purpose flour
1 c. warm milk (110~)

Preparation

Soften yeast in warm water; set aside.
In mixer bowl, cream together sugar and lard.
Beat in eggs and salt.
Stir in 1 1/2 cups of the flour; beat for 3 minutes on high speed of electric mixer.
Stir in milk and the softened yeast; mix well.
Add the remaining flour.
Beat 1 minute on high speed.
Cover; let rise in warm place until double (about 1 hour).
Grease in 10-inch fluted tube pan.
Stir down batter and spoon evenly into prepared pan. Cover and let rise again until double (30 to 45 minutes).