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Mom's Patio or Bubble Bread Recipe

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This recipe for Mom's Patio or Bubble Bread, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. milk, scalded
1/2 C. shortening (crisco)
1/2 C. white sugar
1 tsp. salt
2 pkgs. dry yeast
4-1/2 C. flour

Directions:
Directions:
Mix scalded milk (to scald, heat milk to just below boiling point, when tiny bubbles just begin to appear around the edge of the liquid) with shortening, sugar and salt, cool mixture to lukewarm. After mixture cools to lukewarm add 2 pkgs. of dry yeast. Add 2 eggs and 4-1/2 C. flour (working in a cup at a time). Mix until soft dough, turn onto floured board and knead until smooth and elastic and not sticky. Linda's Tip: I use my bread machine on the dough only cycle to mix the dough and it also does the first rising in machine. When it's done, they're ready to make. Also handy to set machine so dough could be ready first thing in a.m. if you want to make them for breakfast in the morning (i.e., Christmas morning). Place in greased bowl, cover. Let rise until double. Punch down and let rest 10 mins.

1 stick butter, melted
1 C. granulated sugar
1 tsp. cinnamon
1/2 C. chopped walnuts or pecans
Melt butter in separate bowl. Mix sugar, cinnamon and chopped nuts together in another bowl.

Take small amount of dough and roll in hands to make ball about the size of a walnut. Roll in melted butter and then in sugar, sinnamon and nut mixture. Place in greased bundt pan, staggereing rows and layers until all dough is used. Let rise and then bake in 350 for about 25 minutes. Invert onto plate, don't cut, just pick balls off.

Personal Notes:
Personal Notes:
I have never used just 1 stick of butter in this -- I always have to use a lot more than that as the dough seems to really soak it up. So, have extra on hand in case you need more. This is a very good recipe that mom started making in the 60s.

 

 

 

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