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SALLY - LUNN CAKE 
3 1/2 to 4 c. all-purpose flour
1/3 c. sugar
1 tsp. salt
1 pkg. dry yeast
1/2 c. milk
1/2 c. water
1/2 c. (1 stick) butter
3 eggs

In electric mixer bowl, combine 1 1/4 cups flour, the sugar, salt and yeast. Combine the milk, water and butter in a small saucepan. Heat over low heat, until liquids are warm (the butter need not melt). Gradually add the liquid to the dry ingredients, beating at medium speed for 2 minutes, scraping the bowl often.

Stir in eggs and 1 cup flour or enough to make a thin batter. Beat at high speed for 2 minutes, again scraping sides of bowl. Stir in enough additional flour to make a stiff dough. Cover, let rise in a warm place, free from drafts, until double in bulk (about 1 hour).

Stir dough down and beat well for 1/2 minute. Turn into well greased and floured tube pan. Cover and let rise in warm place for 1 hour or until doubled in bulk.

Bake in preheated oven (325 degrees) for about 45 minutes or until bread is golden brown on top and sounds hollow when rapped with knuckles. Turn on rack. Serve warm with butter.

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