Sally Lunn Yeast Bread - cooking recipe

Ingredients

3 1/2 to 4 c. unsifted flour
1/3 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1/2 c. milk
1/2 c. water
1/2 c. (1 stick) margarine
3 eggs, at room temperature

Preparation

In a large bowl, thoroughly mix 1 1/4 cups flour, sugar, salt and undissolved active dry yeast.
Combine milk, water and margarine in a saucepan.
Heat over low heat until liquids are very warm (120\u00b0 to 130\u00b0).
Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1 cup flour or enough flour to make a thick batter.
Beat at
high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a stiff batter.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Stir batter down and beat well, about 1/2 minute.
Turn into a well-greased and floured 9-inch tube pan.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 325\u00b0 for about 45 to 50 minutes, or until done.
Remove from pan and cool on wire rack.
Best when served warm.
Makes 1 tube bread.