Take butter out of refrigerator and let it get to room temperature.

Grease and flour Bundt Cake pan.

Arrange walnut halves in bottom of pan, cut half of the walnut should face up.

Measure 4 cups of the flour into large mixing bowl, add salt. Set aside.

Mix the butter, 1 tablespoon of flour and 1 tablespoon of sugar with 1 of the eggs. Let rest for 5 minutes.

Place milk on very low burner, in a small saucepan. Milk MUST be warm, between 100 and 110°F! If the milk is too hot, the yeast may be killed; if the milk is too cold, it won't activate.

Grate lemon rind and measure raisins, set aside.

After the butter mixture has rested 5 minutes, add the 1/2 cup sugar, the other cup of flour and the other two eggs.

Check milk temperature,when it's at the proper temperature stir in yeast .

Add the milk and yeast to the 4 cups of flour and salt and mix well with wooden spoon.

Add the butter mixture to the yeast mixture and mix well (this bread dough is very moist so unlike other breads, it is not kneaded!)

Mix in lemon rind and raisins.

Spoon into prepared pan, as evenly as possible. Cover with a clean kitchen towel and let rise in a warm place until almost to the top of the pan. With original yeast, 1 1/2 to 2 hours. With Rapid rise yeast, about 1 hour.

Bake at 350 about one hour until golden brown (cover with foil if it gets too brown). I rap the bread with my knuckle, if the bread sounds hollow, it's done.