1 pkg. active dry yeast
1/4 c. warm water (110 degrees)
3/4 c. milk, scalded
6 tbsp. butter
3 tbsp. sugar
2 eggs
3 c. all-purpose flour
1 1/4 tsp. salt

Soften yeast in water. Cool milk to lukewarm; add to yeast. Set aside.

Cream together butter and sugar; add eggs, one at a time, beating after each. Add flour and salt to creamed mixture alternately with yeast, beating well after each addition. Beat until smooth. Cover and let rise until double, about 1 hour.

Beat down and pour into a well greased Sally Lunn mold or a 9 inch tube pan. Let rise until double, about 30 minutes. Bake at 350 degrees until golden brown and crusty, 40-45 minutes. Serve bread while hot.