Sally Lunn

 

1 package dry yeast 1/4 cup lukewarm water 1 teaspoon granulated sugar 6 tablespoons butter 6 tablespoons shortening 1 cup milk 4 cups flour 1/3 cup granulated sugar 2 teaspoons salt 4 eggs Melted butter

Dissolve yeast in warm water; add sugar and set aside.

Warm butter, shortening and milk until all is melted; then let stand until lukewarm (105 to 110 degrees F).

Sift together flour, sugar, salt.

Beat eggs thoroughly and combine with milk and yeast mixtures. Beat well. Add flour and beat well. Set bowl in pan of hot water to rise. Leave a wooden spoon in the batter and cover all with towel. Every 20 minutes beat dough down; then put back in pan of hot water, cover with towel and let rise again. It will rise after every beating. Do this at least 3 hours (the wonderful texture is achieved by this beating).

After last beating, put dough in well−greased Bundt or other tube pan, cover with towel and let rise again (about 1 1/2 hours).

Bake at 325 degrees F for 45 to 60 minutes. Baste with melted butter during the last 10 minutes of baking.

If not serve immediately, it freezes beautifully wrapped in foil. Remove from freezer 1 hour before serving; heat in 350 degree F oven for 20 to 30 minutes in the foil. Serves 15.