1 pkg. dry yeast
1/4 c. lukewarm water
1 tsp. sugar
6 tbsp. butter
6 tbsp. lard or shortening
1 c. milk
4 c. flour
1/3 c. sugar
2 tsp. salt
4 eggs
Melted butter

Dissolve yeast in warm water; add sugar and set aside. Warm butter, lard and milk until all is melted; then let stand until lukewarm (105-115 degrees). Sift together flour, sugar and salt. Beat eggs thoroughly and combine with milk and yeast mixtures. Beat well. Add flour and beat well.

Set bowl in pan of hot water to rise. Leave a wooden spoon in the batter and cover all with a towel. Every 20 minutes beat dough down; then put back in pan of hot water, cover with towel and let rise again. It will rise after every beating. Do this at least 3 hours. (The wonderful texture is achieved by beating.) After last beating put dough in well greased Bundt or tube pan. Cover with towel and let rise again for about 1 1/2 hours. Bake at 325 degrees for 30-50 minutes. Brush with melted butter during last 10 minutes of baking.