Sally Lunn Bread

Sharon Huttemann, The Gardening Gourmet

Yields 12-16 servings

2 (1/4 oz.) envelopes active dry yeast

½ cup warm water

1 ½ cups milk

¾ cup sugar

½ cup butter or margarine

1 teaspoon salt

2 large eggs

5 cups all-purpose flour

Combine yeast and ½ cup warm water in a 1 cup measuring cup; let stand for 5 minutes.

Heat milk, sugar, butter and salt in a saucepan over medium heat, stirring until butter melts. Cool to 100-110 degrees F.

Beat yeast mixture, milk mixture and eggs at medium speed with an electric mixer until blended. Gradually add flour, beating at lowest speed until blended. (Mixture will be very sticky, soft dough.) Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until dough is doubled in bulk.

Stir dough down, and spoon into a well-greased, 10-inch bundt or tube pan. Cover and let rise again in a warm place, free from drafts, 20-30 minutes or until dough is doubled in bulk again.

Bake at 350 degrees F for 35-40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean.

Remove from pan immediately.

Serve with butter, honey, molasses or jelly, if desired.