Sally Lunn Bread

This is a beautiful tall bread that will impress everybody. There is absolutely no kneading involved. It looks very impressive served on a cake stand with honey butter.

1 package (1/4 oz) active dry yeast

1/2 cup warm water (110 deg. to 115)

1 cup warm milk

1/2 cup butter, softened

1/4 cup sugar

2 tsp. salt

3 eggs, at room temperature

5 1/2 to 6 cups all-purpose flour

1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth.

2. Stir in enough remaining flour to form a soft dough. Do not knead! Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about an hour.

3. Stir dough down, Spoon into a greased and floured 10-inch tube pan. Cover and let rise until doubled, about an hour.

4. Bake at 400 degrees for 25 - 30 minutes or until golden brown. Remove to wire rack to cool slightly. Remove from pan, place on a platter, slice and serve with honey butter.

Honey butter:

1/2 cup butter, softened

1/2 cup honey

1. Combine the butter and honey until smooth. Serve at room temperature.