Sally Lunn Bread

Dissolve the yeast and 1 tablespoon of the sugar in the warm water and let the mixture foam. In a bowl, add the shortening to the warm milk.

Meanwhile, using an electric mixer with the paddle attachment, beat the eggs on high speed. While beating, gradually add the remaining 2/3 cup sugar and beat until thick and lemon colored.

Change the attachment on the mixer to a dough hook. Add the dissolved yeast and the shortening mixture to the egg mixture and combine on low speed. Gradually add the flour and salt to the mixture. When all of the flour is incorporated, beat the dough on high speed for about 5 minutes, until the dough is firm but stretchy.