Bubble Bread
Makes 1 loaf(12 servings):
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4 1/2 to 5-cups all-purpose flour
2-active dry yeast
1-cup milk,scalded
1/2-cup shortening
1/2-cup sugar
1-teaspoon salt
2-eggs
1-cup sugar
1-teaspoon ground cinnamon
1/2-cup margarine or butter,melted
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*1*
Lightly grease a large bowl and grease a 10-inch tube pan;
set aside.
*2*
In a large mixing bowl,stir together 2 cups of the flour
and the yeast.In a saucepan,heat and stir the milk,
shortening,the 1/2 cup sugar and the salt until the mixture
is warm(120 to 130 degrees)and 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.
*3*
Turn the dough out onto a floured surface.Knead in enough
of the remaining flour to make a soft dough that is smooth
and elastic(3 to 5 minutes).Shape into a ball.
*4*
Place the dough into 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 1/4 hours).Punch the dough
down.Turn it onto a lightly floured surface.Cover and let rest
for 10 minutes.
*5*
In a small bowl,stir together the 1 cup sugar,the nuts and
cinnamon.
*6*
Divide the dough into 24 pieces.Shape each piece into a ball.
Dip each ball in the melted butter then roll in the sugar
mixture.
*7*
Place the dough balls into the prepared pan in 3 layers,
staggering each layer.Sprinkle the top layer with any remaining
sugar mixture.Cover and let the bread rise in a warm place
until nearly doubled in size(about 30 minutes).Preheat the
oven to 350 degrees.
*8*
Bake the bread in the 350 degree oven for 45 minutes or until done.
If your pan has a removable bottom,lift the bread from the bottom
of the pan with large spatulas.If your pan does not have a removable
bottom,simply invert the bread onto a serving plate.If desired
invert again.
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