Ingredients

Instructions

  1. Combine yeast and warm water in a bowl; let stand for 5 minutes.
  2. Combine milk and next 3 ingredients in a saucepan; heat until shortening melts. Allow to cool to 105° to 115°.
  3. Combine yeast mixture, milk mixture, and egg in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Gradually, add flour, beating at the lowest speed until blended. (Mixture will be a sticky, soft dough.).
  4. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until the dough has doubled in bulk.
  5. Stir the dough down; cover and let rise* (rise #2) for 30 minutes or until dough has doubled. *(warm place (85°), free from drafts).
  6. Stir dough down, and spoon into a well-greased, 6-cup Bundt pan (OR 9-in. square pan). Cover and let rise* (rise #3) 20 to 30 minutes or until doubled in size.
  7. Bake in Bundt at 350° for 25 to 30 minutes or until golden brown (approx. 30 minutes for 9-in square pan). Remove from pan immediately.