Sally Lunn Bread - cooking recipe

Ingredients

1 cup milk
1/2 cup shortening
4 cups sifted all-purpose flour, divided
3 eggs
1/3 cup sugar
2 teaspoons salt
2 packages active dry yeast

Preparation

Preheat oven to 350 10 minutes before the Sally Lunn is ready to be baked.
Grease a 10-inch tube cake pan or bundt pan.
Heat the milk, shortening, and 1/4 cup of water until very warm--about 120 degrees.
The shortening does not need to melt.
Blend 1 1/3 cups of flour with the sugar, salt, and dry yeast in a large mixing bowl.
Blend the warm liquids into the flour mixture.
Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally.
Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes.
Add the remaining flour and mix well.
THe batter will be thick but not stiff.
Cover and let rise in a warm, draft-free place ntil it has increased in bulk 1/3-1/2--about 30 minutes.
Bake for 40-50 minutes at 350.
Run a knife around the center and outer edges of the bread and turn onto a plate to cool.