Sally Lunn

Directions

1. 1
   Soften the yeast in the lukewarm water.
2. 2
   Heat milk to lukewarm and combine with yeast.
3. 3
   Cream butter and sugar together; add beaten eggs.
4. 4
   Sift flour and salt, then add to egg-butter mix. Alternate with the milk-yeast mixture.
5. 5
   Beat well with a wooden spoon and then turn into a buttered bowl.
6. 6
   Let rise in a warm place, until doubled in bulk (1 to 1 1/2 hours).
7. 7
   Beat or knead down and put in a 3 1/2 x 10-inch ring mold or angel cake pan. Let rise again, until doubled.
8. 8
   Bake in moderate oven, 350°, for 45 minutes.
9. 9
   Unmold and serve warm.