1 pkg. dry or compressed yeast
1/4 c. lukewarm water
3/4 c. milk
1/2 c. butter
1/3 c. sugar
3 eggs
1 tsp. salt
4 c. flour

Soften yeast in warm water. Heat milk to lukewarm. Combine with yeast. Cream butter and sugar together. Add well beaten eggs and mix. Add salt to flour and stir the flour into the butter and sugar mixture alternately with the yeast mixture. Beat well with wooden spoon and pour into buttered bowl. Let rise in warm place until double in bulk, (1 to 1 1/2 hours). Beat again and pour into well buttered ring mold or angel cake pan. Let rise again until double in bulk, (40 minutes). Bake in moderate oven at 350 degrees for 45 minutes.