Title: Bubble Bread
Categories: Bread
Yield: 10 Servings
| 1 | c | SCALDED MILK |
| 1/2 | c | SHORTENING |
| 1/2 | c | SUGAR |
| 1 | ts | SALT |
| 2 | pk | YEAST |
| 2 | x | EGGS, BEATEN |
| 5 | c | FLOUR |
| 1/2 | c | SUGAR - ADDITIONAL |
| 1/2 | c | BROWN SUGAR |
| 1 | tb | CINNAMON |
| 1/2 | c | MELTED MARGARINE |
| 1/2 | c | CHOPPED NUTS (OPTIONAL) |
MIX MILK, SHORTENING, SALT AND 1/2 CUP SUGAR IN A BOWL. LET COOL TO
LUKEWARM. SPRINKLE YEAST OVER THE MIXTURE. ADD EGGS AND 4 CUPS FLOUR. MIX
INTO A SOFT DOUGH. ADD FLOUR TO KEEP FROM STICKING. TURN OUT ONTO FLOURED
BOARD AND KNEAD FOR 8 TO 10 MINUTES. PLACE IN GREASED BOWL, TURNING ONCE,
COVER AND LET STAND TILL DOUBLED. PUNCH DOWN AND LET SIT FOR 2 MINUTES.
COMBINE REMAINING SUGAR, CINNAMON AND BROWN SUGAR. BREAK DOUGH INTO WALNUT
SIZED BALLS. ROLL IN MELTED MARGARINE AND THEN IN CINNAMON MIX. PLACE BALLS
IN GREASED TUBE PAN. LET RISE ABOUT 45 MINUTES. BAKE AT 350 DEG F. FOR 40
MINUTES. NOTE: SERVE BY LETTING EVERYONE BREAK OFF PIECES RATHER THAN
CUTTING.