This recipe is from Betty Crocker International Cookbook and I've made it all my married life. So, over 35 years now. In 2020 I made some for Fran and Henry and Fran said her Mom made it when she was growing up, so it had special memories for her.
Note from the cookbook:
3-12-96 We made this just before we left for GB to visit Jtte, Ralph, and Gma Honey. Yummy!
It is rich and soft. Don't let it over-rise.
2 Tbl yeast
1/2 c warm water
1 1/2 c warm milk
1/3 c sugar
1 1/2 tsp salt
3 eggs
1/2 c shortening
5 1/2 c flour
Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, eggs, shortening and 2 1/2 c flour. Beat on low spead, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place until double, 40 to 60 minutes.
Stir down batter by beating about 25 strokes. Spread in well-greased tube pan, 10x4 inches. Cover; let rise until double, 30 to 40 minutes. Heat oven to 350 degrees. Bake until golden brown and crusty, 50 - 60 minutes. Cool in pan 10 minutes.
Making it again 2/3/16 at Fran and Henry's. Bart leaves with an for Colorado from Boston today.
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