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1
In a large bowl, mix 1-1/2 cups (350 ml) flour, sugar, salt, and yeast.
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2
In a saucepan, combine the milk, water and butter.
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3
Place over low heat until liquid is warm and the butter soft (but not completely melted).
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4
Gradually pour the liquid into the dry ingredients and beat for 3 minutes with a wooden spoon.
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5
Add the eggs and one cup flour or enough to make a thick batter.
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6
Continue to beat for 2 minutes with the spoon.
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7
Stop beating and stir in enough additional flour to make a stiff batter.
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8
Cover the bowl with plastic wrap and leave at room temperature until the dough has doubled in bulk, about 1 hour.
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9
Stir the batter down and beat well for about 30 seconds.
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10
Pour or spoon into a greased 9 inch tube pan or 2 loaf pans.
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11
Cover the pan with wax paper and let rise until the dough has doubled in volume, about 50 minutes.
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12
Preheat oven to 325 degrees (175 C.).
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13
Bake for 50 minutes or until the loaf is golden brown and a wooden toothpick comes out clean when stuck in the center of the loaf.
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14
Carefully remove the loaf from pan.
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15
Place on wire rack to cool.
