Sally Lunn

Ingredients

• 2 tablespoons butter softened
• 1 package yeast dry
• 2  eggs 
• 3.5 cups flour all-purpose divided
• 1 cup warm milk (105° to 115°)
• 1 teaspoon salt 
• 0.5 cup sugar 
• 0.3 cup warm water (105° to 115°)

Equipment

• frying pan
• oven
• mixing bowl
• wire rack
• kugelhopf pan

Directions

1. Dissolve yeast in warm water, stirring well.
2. Let stand 5 minutes or until bubbly.
3. Cream butter in a medium mixing bowl; gradually add sugar, beating well.
4. Add eggs and salt, beating until smooth.
5. Add 1 1/2 cups flour to creamed mixture; beat well. Stir in milk and dissolved yeast, mixing well. Gradually stir in remaining flour to make a soft dough.
6. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk. Stir dough down; spoon batter into a well-greased 10-inch Bundt pan. Cover and repeat rising procedure 30 minutes or until doubled in bulk.
7. Bake at 325 for 10 minutes. Increase temperature to 375; bake 20 minutes or until golden brown. Cool in pan 10 minutes.
8. Remove from pan, and place on wire rack to cool.