1 c. milk
1/2 c. shortening
4 c. sifted flour
1/3 c. sugar
2 tsp. salt
2 pkgs. yeast (dry)
3 eggs

Grease a 10 inch tube pan or bundt pan. Heat milk, shortening and 1/4 cup water until very warm - about 120 degrees. The shortening does not need to melt.

Blend 1 1/3 cups flour with the sugar, salt and dry yeast in a large mixing bowl. Blend the warm liquids into the flour mixture. Beat about 2 minutes scraping the sides of bowl often.

Gradually add 2/3 cup of remaining flour and the eggs and beat 2 minutes more. Add the remaining 2 cups flour and mix well. The batter will be thick but not stiff.

Cover and let dough rise in a warm, draft-free place until double in bulk - about 1 hour 15 minutes. Beat dough down with a spatula and turn into pan. Cover and let rise in a warm place until it has increased in bulk 1/3 - 1/2, about 30 minutes. Bake in preheated 350 degree oven for 40-50 minutes. Run a knife around the edges and turn onto a plate to cool.

This is a recipe from Williamsburg, Va.