"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Buttery Bubble Bread Recipe

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This recipe for Buttery Bubble Bread, by , is from The Albert Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bethany Boyles
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (1/4 oz) active dry yeast
1 cup warm water (110-115 degrees)
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 tsp salt
4 to 4 -1/2 cups flour, divided
6 T. butter or margarine, melted

Directions:
Directions:
In a large mixing bowl, dissolve yeast in warn water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2 in. balls. Dip the balls in butter and arrange evenly in a greased 9- in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place til doubled, about 45 min.
Bake at 350 for 30-35 min. or until golden brown. Cool for 5 min. before inverting onto a serving platter. Serve warm.

Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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