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5* Buttery Bubble Bread

Source of Recipe

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5* Buttery Bubble Bread

Taste of Home April/May 2002,
10 reviews rate this recipe 5 Stars!
Prep: 25 min. + rising Bake: 30 min.
Yield: 1 loaf (16 slices).

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. —Pat Stevens, Granbury, Texas

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

Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.

4. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.

1 serving (1 slice) equals 237 calories, 11 g fat (4 g saturated fat), 25 mg cholesterol, 122 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.