Sally Lunn Bread - cooking recipe

Ingredients

1 (1/4 ounce) package dry yeast
1/4 cup warm water (105 to 115 )
3/4 cup milk
1/4 cup sugar
1/4 cup shortening
1/2 teaspoon salt
1 large egg
2 1/2 cups all-purpose flour

Preparation

Combine yeast and warm water in a bowl; let stand for 5 minutes.
Combine milk and next 3 ingredients in a saucepan; heat until shortening melts. Allow to cool to 105\u00b0 to 115\u00b0.
Combine yeast mixture, milk mixture, and egg in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Gradually, add flour, beating at the lowest speed until blended. (Mixture will be a sticky, soft dough.).
Cover and let rise in a warm place (85\u00b0), free from drafts, for 1 hour or until the dough has doubled in bulk.
Stir the dough down; cover and let rise* (rise #2) for 30 minutes or until dough has doubled. *(warm place (85\u00b0), free from drafts).
Stir dough down, and spoon into a well-greased, 6-cup Bundt pan (OR 9-in. square pan). Cover and let rise* (rise #3) 20 to 30 minutes or until doubled in size.
Bake in Bundt at 350\u00b0 for 25 to 30 minutes or until golden brown (approx. 30 minutes for 9-in square pan). Remove from pan immediately.