1 c. milk
1/2 c. shortening
4 c. sifted all-purpose flour, divided
1/3 c. sugar
2 tsp. salt
2 pkgs. dry yeast
2 eggs

Preheat oven to 350 degrees 10 minutes before Sally Lunn is to be baked. Grease 10" tube cake pan or bundt pan.

Heat milk, shortening and 1/4 cup water until very warm, about 120 degrees, shortening does not need to melt. Blend 1 1/3 cups flour, sugar, salt and dry yeast in a large mixing bowl.

Blend warm liquids into flour mixture. Beat with electric mixer at medium speed about 2 minutes, scraping side of bowl occasionally. Gradually add 2/3 cup of remaining flour and eggs and beat on high speed for 2 minutes. Add remaining flour and mix well. Batter will be thick, but not stiff.

Cover and let rise in warm place until double in bulk, about 1 hour and 15 minutes.

Beat dough down and turn into prepared pan. Cover and let rise in warm place until increased in bulk, about 30 minutes.

Bake 40 to 50 minutes at 350 degrees. Run knife around center and outer edges of bread and turn onto a plate to cool. Butter and enjoy.