You won't find a better texture for French toast, bread pudding, or toast with jam than semisweet Sally Lunn bread.
1 cup warm milk (100° to 110°)
1 (1/4-oz.) envelope active dry yeast
1 teaspoon sugar
4 cups all-purpose flour
1/4 to 1/2 cup sugar
1 teaspoon table salt
3 large eggs, lightly beaten
1/2 cup warm water (100° to 110°)
1/2 teaspoon baking soda
1/2 cup butter, melted
How to Make It
Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
Stir together flour and next 2 ingredients in a large bowl. Stir in eggs until well blended. (Dough will look shaggy.) Stir together warm water and baking soda. Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended.
Spoon batter into a well-greased 10-inch (14-cup) tube pan. Cover with plastic wrap, and let rise in a warm place (80° to 85°), 45 minutes to 1 hour or until doubled in bulk.
Preheat oven to 400°. Carefully place pan in oven. (Do not agitate dough.) Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan to a wire rack, and cool 30 minutes before slicing.
Like the intro states this is a bread, not cake. It can be toasted or used for french toast or bread pudding. I enjoyed it warm from the oven. Don't over mix. It is not ever supposed to be smooth texture. Only used a spoon. No mixer.