Sally Lunn Bread

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°.

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; beat at high speed for 2 minutes.

Add the remaining flour; mix well.

The batter will be thick, but not stiff.

Cover; let the dough rise in a warm, draft-free place (about 85°) until it doubles in bulk, about 1 hour and 15 minutes.