Old Virginia Sally Lunn

• 4 1/4 cups all-purpose flour, divided
• 1/4 cup sugar
• 1 package dry yeast
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup water
• 1/4 cup shortening
• 1/4 cup butter
• 3 eggs

1. Combine 2 cups flour, sugar, yeast, and salt in a large mixing bowl; stir well.
2. Combine milk, water, shortening, and butter in a medium saucepan. Heat mixture to 120u0b0 to 130u0b0; shortening and butter do not need to melt. Add to flour mixture, stirring well. Add eggs; beat at low speed with electric mixer until moistened. Increase speed to medium, and beat an additional 3 minutes. Gradually stir in enough remaining flour to make a stiff batter. Cover, and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
3. Stir batter, and spoon into a greased 10-inch tube pan. Cover, and let rise in a warm place (85u0b0), free from drafts, 30 minutes or until doubled in bulk.
4. Bake at 350u0b0 for 45 minutes or until golden brown. Remove bread from pan. Serve warm or place on a wire rack to cool.
5. Note: Batter may be baked in a bundt pan for a more attractive loaf.

flour, sugar, yeast, salt, milk, water, shortening, butter, eggs

Taken from www.myrecipes.com/recipe/old-virginia-sally-lunn (may not work)