Dilly Bread Ring

• 2 packages (1/4 ounce each) active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 1/3 cup warm milk (110u0b0 to 115u0b0)
• 6 tablespoons butter
• 1/3 cup sugar
• 2 large eggs
• 1 cup sour cream
• 2 tablespoons minced fresh parsley
• 1 to 2 tablespoons dill weed
• 2 teaspoons salt
• 1-1/2 teaspoons minced chives
• 4-1/2 cups all-purpose flour

1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, sour cream, seasonings and 3 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
2. Stir dough down. Spoon into a greased 10-in. tube or fluted tube pan. Cover and let rise until nearly doubled, about 45 minutes.
3. Bake at 375u0b0 for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack.

active dry yeast, warm water, warm milk, butter, sugar, eggs, sour cream, parsley, dill weed, salt, chives, flour

Taken from www.tasteofhome.com/recipes/dilly-bread-ring/ (may not work)