Bubble Head Bread
1-cup Warm milk (makes sure it is not hot)
½-cup Oil
1½-cup Sugar
1-teaspoon Salt
2-packs Dry yeast
2-large Eggs, well beaten
4 to 4½ cups Flour, all purpose
½-cup Butter, melted
1-cup Brown sugar
1-tablespoon Cinnamon
½-cup White raisins, soaked until soft
½-cup Pecans, chopped
Combine milk, oil, and salt. Cool to lukewarm then stir in yeast and beaten
eggs. Add flour and mix to a soft dough. Turn out on floured surface, knead
until smooth and elastic, and does not stick to fingers when pinched. Place in
a greased bowl, cover, and let rise in a warm place until doubled in size.
Punch down and form dough into small balls about the size of a walnut. Mix the
white and brown sugar and the cinnamon. Roll each walnut of dough in melted
butter, then in sugar and cinnamon mixture. Grease and flour an Angel Food cake
pan. Place dough balls in staggered layers in the pan, sprinkling with raisins
and nuts at intervals. If there is any butter left, drizzle that over the top.
Bake the bubble bread in a 350° oven for 45 minutes, and then brush the top
with melted butter after turning out of the pan.
Serves 8
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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