Sally Lunn Bread

Heat milk in a saucepan over medium-low heat; add butter and water. Stir mixture until butter melts about 5 minutes. Remove milk mixture from heat and cool to lukewarm 5 to 10 minutes. Pour milk mixture into a bowl of a stand mixer.

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. Cover bowl with a damp towel and place in a warm spot of the kitchen until doubled in size about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Punch down dough and transfer to a 9- or 10-inch tube pan.

Bake in the preheated oven until lightly browned about 50 minutes.