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Bubble Bread |
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Print this Recipe 1 cup milk scalded 1/2 cup vegetable shortening 1 teaspoon salt 1/2 cup sugar 2 packages yeast active dry 2 eggs beaten 4 1/2 cups flour * Part two. 2 tablespoons butter or margarine 1/2 cup brown sugar 2 tablespoons light corn syrup 1/2 cup candied cherries * Part two. 1/2 cup butter or margarine, melted 1 1/2 cups sugar 1 1/2 teaspoons cinnamon ground 1/2 cup nuts finely chopped 1/2 cup raisins (optional) Mix milk, shortening, salt and sugar together in medium-size bowl and stir until sugar is dissolved. When milk mixture is 98° to 105° F, add yeast and stir until dissolved. Add beaten eggs and flour; mix to make a soft dough. Turn out onto floured board and knead until double in size. Punch dough down and let rise 10 minutes. Sugar-Fruit Topping: *For Sugar-Fruit Topping: Combine 2 tablespoons butter or margarine, brown sugar and light corn syrup. Spread in greased Bundt or tube pan and place candied cherries with cut side up in pan. Coating: *For coating: Put 1/2 cup melted butter or margarine in a shallow dish; in another bowl mix sugar, cinnamon, nuts and optional raisins. Make dough into balls the size of walnuts. Dip each in butter or margarine and then roll in cinnamon-nut mixture. Place in pan. Stagger in rows and layers. Let rise 45 minutes or until double in bulk and bake in a preheated 350° F oven for 45 minutes or until done. Turn out of pan immediately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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