Buttery Bubble Bread


Buttery Bubble Bread

Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I’m serving it for breakfast, I add some cinnamon and drizzle it with icing.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 1 large egg
  • 1/2 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour, divided
  • 6 tablespoons butter, melted

Preparation

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

Yield: 1 loaf (16 slices).

 

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