Sally Lunn Bread

1. 1

   Combine yeast and warm water in a bowl; let stand for 5 minutes.

2. 2

   Combine milk and next 3 ingredients in a saucepan; heat until shortening melts. Allow to cool to 105u00b0 to 115u00b0.

3. 3

   Combine yeast mixture, milk mixture, and egg in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Gradually, add flour, beating at the lowest speed until blended. (Mixture will be a sticky, soft dough.).

4. 4

   Cover and let rise in a warm place (85u00b0), free from drafts, for 1 hour or until the dough has doubled in bulk.

5. 5

   Stir the dough down; cover and let rise* (rise #2) for 30 minutes or until dough has doubled. *(warm place (85u00b0), free from drafts).

6. 6

   Stir dough down, and spoon into a well-greased, 6-cup Bundt pan (OR 9-in. square pan). Cover and let rise* (rise #3) 20 to 30 minutes or until doubled in size.

7. 7

   Bake in Bundt at 350u00b0 for 25 to 30 minutes or until golden brown (approx. 30 minutes for 9-in square pan). Remove from pan immediately.

* Per serving · 4 servings · Values may vary.