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

Preheat oven to 350 degrees for 10 minutes before Sally Lunn is to be baked. Butter two 9 1/4 x 5 1/4 x 2 3/4 inch loaf pans. Heat the milk, shortening, and water until very warm, about 120 degrees. The shortening does not need to melt. Combine 1 1/3 cups flour and the sugar, salt, and yeast in a large mixing bowl. Add the warm liquids to the flour mixture. Beat with electric mixer at medium speed for 2 minutes. Gradually add 2/3 cup of flour and the eggs. Beat at high speed for 2 minutes. Add 2 cups flour; mix well. Batter will be thick but not stiff. Cover the dough and let it rise in a warm, draft-free place (85 degrees) until it doubles in bulk, about 1 - 1 1/4 hours. Punch the dough down and divide it between the prepared pans. Cover and let rise in a warm, draft-free place until it has increased in bulk 1/3 - 1/2. Bake at 350 degrees for 40-50 minutes. Cool and racks. Makes 2 loaves.