"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Bubble Loaf Recipe

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This recipe for Bubble Loaf, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Plowman
Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. frozen rolls or 1 loaf frozen bread (cut into pieces) or 1 recipe of yeast bread
3/4 c. margarine
1/2 c. brown sugar
1 c. sugar
1 T. cinnamon
1 small pkg. pecans (optional)

Directions:
Directions:
Mix together 1/4 c marg, 1/2 c. b sugar, & 1 T. warm water. Pour this mixture into a Bundt pan. Mix together 1 c. sugar and 1 T. cinnamon. Melt remaining 1/2 c margarine. Dip rolls/pieces in melted margarine then roll in cinnamon/sugar mixture. Layer in Bundt pan. Cover and let rise overnight. The next morning, bake at 350 for 30 to 35 min. Let set for 10-15 min. Turn out on plate.

Personal Notes:
Personal Notes:
Depending on the time we have and the unit we are doing you can also use 3 cans of refrigerator biscuits in place of the yeast bread.

 

 

 

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