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Ingredients
- 1 c. milk
- 1 pkg. dry yeast
- 1/2 c. butter or margarine, softened
- 1/3 c. sugar
- 1 tsp. salt
- 3 large eggs
- 4 c. all-purpose flour
Method
- Cook milk in a saucepan over low heat until hot.
- Cool to 105° to 115°.
- Dissolve yeast in warm milk; let stand 5 minutes.
- Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar and salt, beating well.
- Add eggs, one at a time, beating after each addition.
- Add flour alternately with milk mixture, beginning and ending with flour.
- Mix after each addition.
- Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Beat at medium speed until smooth.
- Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
- Spoon batter into a lightly greased and floured 9-inch tube pan.
- Bake at 350° for 35 to 40 minutes or until golden.
- Remove from pan; let cool on a wire rack.
- Yield:
- 1 loaf.
