Sally Lunn Bread

• 1 cup milk
• 1/2 cup butter
• 1/4 cup water
• 3 1/2 cups unbleached all-purpose flour
• 1/2 cup honey
• 3 eggs, beaten
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

1. Heat milk in a saucepan over medium-low heat; add butter and water.
2. Stir mixture until butter melts, about 5 minutes.
3. Remove milk mixture from heat and cool to lukewarm, 5 to 10 minutes.
4. Pour milk mixture into a bowl of a stand mixer.
5. Stir flour, honey, eggs, yeast, salt, vanilla extract, and almond extract into milk mixture; beat using the paddle attachment of the mixer until well blended, about 3 minutes.
6. Cover bowl with a damp towel and place in a warm spot of the kitchen until doubled in size, about 1 hour.
7. Preheat oven to 350 degrees F (175 degrees C).
8. Punch down dough and transfer to a 9- or 10-inch tube pan.
9. Bake in the preheated oven until lightly browned, about 50 minutes.

milk, butter, water, flour, honey, eggs, active dry yeast, salt, vanilla, almond

Taken from allrecipes.com/recipe/sally-lunn-bread/ (may not work)