Sally Lunn Bread

3/4 cup milk

1/4 cup warm water

1 package active dry yeast

6 tbsp. butter, softened

3 tbsp sugar

2 eggs

3 cups flour

1 1/4 tsp. salt

Butter to grease pan Measure the milk into a small saucepan and warm it over medium-low heat. Turn off the heat. Measure the warm water into a small bowl. Add the yeast and stir. Then stir the warm milk into the yeast and water. Measure the butter and sugar into the large mixing bowl. Stir them until they are creamy. Crack 1 egg into a large mixing bowl and beat the mixture. Add the 2nd egg and beat the mixture again. Stir the flour and salt together in a medium mixing bowl. Stir about 1 cup of the flour mixture into the butter and sugar mixture. Then stir in about 1/3 of the yeast mixture. Add more flour and beat the mixture. Then add more yeast and beat the mixture again. Continue adding yeast and flour in this way beating the batter until it's smooth. Cover the large mixing bowl with a clean towel and let the batter rise in a warm place for 1 hour. When the batter has doubled in size, remove the towel. Stir the batter quickly to take out the air. Grease the tube pan or round casserole dish. Pour the batter into the baking pan. Cover it with the towel. Let it rise for about 30 minutes, or until it has doubled again in size. Preheat the oven to 350 degrees while the batter rises. Remove the towel and bake the bread on the center oven rack for 40 to 45 minutes. Take the bread out of the oven. Use the butter knife to loosen the bread from the sides of the pan. Turn the pan upside down to remove the bread.