1 c. milk
1/2 c. 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 10 minutes before Sally Lunn is ready to be baked. Grease a 10" tube cake pan or a 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 large mixing bowl. Blend warm liquids into flour mixture. Beat with electric mixer at medium speed about 2 minutes, scraping sides of bowl occasionally. Gradually add 2/3 cup of the remaining flour and the eggs. Beat at high speed for 2 minutes. Add remaining flour and mix well. Batter will be thick, but not stiff. Cover and let rise in a warm, draft-free place (about 85 degrees) until double in bulk, about 1 hour and 15 minutes.

Beat dough with spatula and turn into prepared pan. Cover and let rise in a warm draft-free place until increased in bulk 1/3 to 1/2 (about 30 minutes). Bake 40 to 50 minutes at 350 degrees. Run knife around the center and outer edges of the bread and turn onto a plate to cool.