Rogene's Sally Lunn Bread

• 2 (1/4 ounce) packages active dry yeast
• 12 cup warm water (105-115 deg)
• 1 12 cups lukewarm milk (scalded then cooled)
• 2 tablespoons sugar
• 1 12 teaspoons salt
• 2 eggs
• 14 cup shortening
• 5 12 cups all-purpose flour

1. Dissolve yeast in warm water.
2. Stir in milk, sugar, salt, eggs, shortening and flour.
3. Beat until smooth.
4. Cover; let rise in warm place until double, about 1 hour.
5. Stir down batter.
6. Spread in greased tube pan, 10x4 inches.
7. (we used an angle food cake pan) Let rise to within 1 inch of top of pan (approx.
8. 45 minutes).
9. Heat oven to 350F and bake 40-50 minutes or until golden brown and crusty.
10. Serve hot.

active dry yeast, water, milk, sugar, salt, eggs, shortening, flour

Taken from www.food.com/recipe/rogenes-sally-lunn-bread-202749 (may not work)