Bubble Bread

Also known as monkey bread.

From a box sold in Columbiaville, Michigan.

Bubble Bread

1 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkg. or cakes yeast
2 well-beaten eggs
4 1/2 c. flour

Mix milk, shortening, sugar and salt; cool to lukewarm. Crumble yeast into lukewarm mixture; add eggs and flour. Mix to a soft dough.

Turn dough on floured board; knead until smooth and elastic. Place dough in greased bowl; cover with a damp cloth. Let rise until double. Punch down.

Let dough rest for 10 minutes; shape into balls the size of walnuts.

1/4 lb. butter
1 c. sugar
1 Tbsp. cinnamon
1/2 c. chopped nuts

Melt butter in small pan. Mix sugar, cinnamon, and nuts. Roll each ball in butter, then in sugar mixture. Place in tube pan; let rise. Bake in 350 deg. oven for 45 minutes.

Serves 10-12. Recipe from the kitchen of Pat Haddon.

Yesterdish reminder: Compressed yeast cakes or yeast envelopes each old 2 1/4 tsp. of yeast, so for this recipe, you can substitute 4 1/2 tsp. of dry yeast from a larger package.

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