Sally Lunn Bread

Preheat oven to 350° ten minutes before baking.

Grease a 10-inch tube cake or Bundt pan.

Heat the milk, shortening and 1/4 cup water until very warm.

Shortening does not need to melt. Blend 1 1/3 cups flour, sugar, salt and dry yeast in a large mixing bowl.

Blend warm liquids into flour mixture.

Beat with an electric mixer at medium speed, about 2 minutes, scraping the sides of the bowl occasionally.

Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes. Add the remaining flour and mix well.

Batter will be thick, but not stiff.

Cover and let rise in a warm, draft-free place until double in bulk, about 1 hour and 15 minutes.