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

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