Sally Lunn - cooking recipe

Ingredients

1 c. lukewarm milk
1 pkg. yeast
1/2 c. softened butter or oil
1/3 c. sugar
1/2 tsp. salt
3 eggs
3 1/2 c. flour

Preparation

Put in a mixing bowl the milk and yeast. Let stand 5 minutes. Stir. Add the butter or oil, salt and eggs. Beat with a strong rotary beater or electric mixer. Gradually add the flour. Leave the mixture in the bowl and let rise until very light and about double in size. Spoon into a buttered 10-inch angel cake pan or 2 dozen 2-inch muffin pans. Let rise about 1 hour. Bake about 50 minutes at 350\u00b0 in a large pan or 20 minutes at 425\u00b0 in muffin pans.