Sally Lunn Bread

In large mixing bowl, mix well 1 cup flour, sugar, yeast and salt; set aside. Heat milk, water and butter over low heat until very warm (120° to 130°). Gradually beat liquid mixture into flour mixture. Beat at medium speed 2 minutes.

Add eggs and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make a stiff batter; cover. Let rise about 1 hour until doubled. Stir down; spoon into well greased and floured 9-inch tube pan. Cover. Let rise about 45 minutes until doubled. Bake at 400° for 30 minutes or until top is golden. Turn out on rack. Serve warm or cold. Best served warm with butter and/or marmalade. Leftovers are great toasted and buttered.