Sally Lunn Bread

Directions

1. 1
   Cook milk in a saucepan over low heat until hot.
2. 2
   Cool to 105° to 115°.
3. 3
   Dissolve yeast in warm milk; let stand 5 minutes.
4. 4
   Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar and salt, beating well.
5. 5
   Add eggs, one at a time, beating after each addition.
6. 6
   Add flour alternately with milk mixture, beginning and ending with flour.
7. 7
   Mix after each addition.
8. 8
   Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
9. 9
   Beat at medium speed until smooth.
10. 10
    Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
11. 11
    Spoon batter into a lightly greased and floured 9-inch tube pan.
12. 12
    Bake at 350° for 35 to 40 minutes or until golden.
13. 13
    Remove from pan; let cool on a wire rack.
14. 14
    Yield:
15. 15
    1 loaf.