Directions: |
Directions:Lightly grease a large bowl and grease a tube pan ( i use my angle food pan). set aside. In a large mixing bowl, stir together 2 cups of the flour and the yeast. In a sauce pan, heat and stir the milk, shortening, the 1/2 cup of sugar and the salt until the shortening has almost melted. Add the milk mixture to the flour mixture, along with the eggs. Beat with an electric mixer on medium speed until combined. Then beat on high speed for 2 minutes more. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn the dough out onto a floured surface, kneed in enough of the remaining flour to make a soft dough that is smooth and elastic. (3 to 5 minutes). Shape into a ball. Place the dough in the prepared bowl, turn once to grease the surface, cover and let it rise in a warm place until the dough has doubled in size. (about 1 1/2 hours) Punch the dough down. Turn it out onto a lightly floured surface. Cover and let rest for 10 minutes.
In a small bowl, stir together the 1 cup of sugar, the nuts and cinnamon. Divide the dough into 24 pieces. Shape each piece into a ball. Dip each ball into the melted butter, then roll in the sugar mixture. Place the dough balls in the prepared pan in 3 layers, staggering each layer. Sprinkle the top layer with any remaining sugar mixture. (I also pour any remaining butter over the top) cover and let the bread rise in a warm place until nearly doubled in size. (about 30 minutes)
Bake in a pre-heated oven 350º for 45 minutes or until done. |
This recipe for Bubble Bread is from