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Bubble Bread It Can Be Satisfying
 by: Andrew Krause

Bubble bread is one of the breads that I have found to be kind of unique and definitely different, but good.

I like the taste and texture of this bread and the aroma will make you want more.

1 cup warm milk
½ cup shortening
½ cup sugar
1 teaspoon salt
1 package dry yeast
2 beaten eggs
4 ½ cups flour sifted
½ cup raisins

Mix warm milk, sugar, shortening and salt together then add yeast.

When yeast is dissolved add eggs and sifted flour and raisins. Kneed for 10 minutes and set aside in a large bowl until double in size.

While dough is rising take
1 stick butter
1 cup sugar
2 teaspoons cinnamon
½ cup walnuts

Melt butter and set aside. Mix remaining ingredients in a separate bowl, cut and form dough into small bun size pieces. Dip bun in butter and roll in sugar and nut mixture, arrange in staggered rows in a greased angel food pan. Let rise until double in size.

Bake in a preheated 350 degree oven for 45 minutes. Cool on a wire rack for a while and then break off a piece and “enjoy”.

About The Author Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com NOTE You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please send a copy of your reprint to pastrie@verizon.net

This article was posted on November 19, 2005