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Ingredients
- 1 c. lukewarm milk
- 1 pkg. yeast
- 1/2 c. softened butter or oil
- 1/3 c. sugar
- 1/2 tsp. salt
- 3 eggs
- 3 1/2 c. flour
Method
- Put in a mixing bowl the milk and yeast. Let stand 5 minutes. Stir. Add the butter or oil, salt and eggs. Beat with a strong rotary beater or electric mixer. Gradually add the flour. Leave the mixture in the bowl and let rise until very light and about double in size. Spoon into a buttered 10-inch angel cake pan or 2 dozen 2-inch muffin pans. Let rise about 1 hour. Bake about 50 minutes at 350° in a large pan or 20 minutes at 425° in muffin pans.
