Sally Lunn

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• 1 (1/4 ounce) package active dry yeast
• 1/4 cup warm water (105 deg. to 115 deg.)
• 3/4 cup warm milk (105 deg. to 115 deg.)
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/3 cup sugar
• 3 eggs, well beaten
• 4 cups all-purpose flour
• 1 teaspoon salt

Recipe

• 1 dissolve yeast in warm water in a medium bowl; let stand 5 minutes.
• 2 stir in milk.
• 3 cream butter and sugar in a large bowl at medium speed of an electric mixer until light and fluffy; add eggs, beating well.
• 4 combine flour and salt; add to creamed mixture, beginning and ending with flour. mix well after each addition. (batter will be stiff.).
• 5 cover batter, and let rise in a warm place (85 deg.), free from drafts, 2 hours or until doubled in bulk.
• 6 spoon batter into a well-greased 10 inch tube pan or bundt pan. cover and let rise in a warm place, free from drafts, until doubled in bulk. bake at 350 degs. for 50 to 60 minutes
• 7 remove bread from pan, and let cool on wire rack.