Serves: 12
Total Calories: 442
Mix milk, butter or margarine, salt and sugar in a medium bowl and stir until sugar is dissolved. When milk mixture cools to 105° to 115° F, add yeast and stir until dissolved. Add eggs and flour mix to make a soft dough. Knead on a floured surface until smooth, about 5 minutes. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes. Punch dough down and let rest 10 minutes.
Place 1/2 cup melted butter or margarine in a shallow dish. In a small bowl, mix sugar, cinnamon and nuts. Roll dough into balls the size of walnuts. Dip each in the melted butter or margarine then in the sugar mixture. Layer in the bottom of a greased 10-inch fluted tube pan and sprinkle with a few raisins. Continue until all dough and raisins are used. Sprinkle any remaining butter or margarine and sugar mixture over the top of the final layer. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Bake in a preheated 350° F oven for 45 minutes or until tests done.
This Bubble Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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