Sally Lunn Bread - cooking recipe

Ingredients

2 (1/4 oz.) envelopes active dry yeast
1/2 c, warn water (100~ - 110~)
1 1/2 c. milk
3/4 c. sugar
1/2 c. butter or margarine
1 tsp. salt
2 large eggs
5 c. all-purpose flour
Blackberry butter (optional)

Preparation

Combine yeast and 1/2 c. warm water in 1-cup measuring cup; let stand 5 minutes.
Heat milk, sugar, butter, salt in a saucepan over medium heat, stirring until butter melts. Cool to 100-110\u00b0. Beat yeast mixture, milk mixture, and eggs at medium speed with a electric mixer until blended.
Gradually add flour, beating a lowest speed until blended.
(Mixture will be a very sticky, soft dough.)
Cover and let rise in a warm place (85\u00b0), free of drafts, 1 hour or until dough is doubled in bulk.
Stir dough down; cover and let rise in a warm place (85\u00b0), free from drafts, 30 minutes or until dough is doubled in bulk.
Stir dough down, spoon into well-greased, 10-inch Bundt pan or tube pan.
Cover and let rise in a warm place (85\u00b0), free from drafts, 20-30 minutes or until dough is doubled in bulk.
Bake at 350\u00b0 for 35-40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean.
Remove from pan immediately.
Serve bread with Blackberry butter, honey, molasses, or jelly, if desired.