Sunday, March 20, 2011

Buttery Bubble Bread - Recipe from Beth Shepherd

1 pkg. Active dry yeast  (Or 2 and 1/4 t)
1 C. warm water (110 to 115 degrees)
1/2 C. sugar
1/2 C. shortening
1 egg
1/2 tsp. salt
4 to 4 1/2 C. all purpose flour
6 Tsp. of melted butter

In a large bowl, dissolve yeast into warm water. Add sugar, shortening, egg, salt, and 1 C. flour.
Beat until smooth. Stir in enough remaining flour to form a soft dough. If using a Kitchen Aid mixer, you can continue to knead with the mixer.  If not, turn onto floured surface ; knead until smooth and elastic, about 6-8 min. Place in greased bowl, turn once to grease the top of the dough. Cover and let rise until doubled. (around an hour) I usually preheat the over to 170 and then turn off the over.  Make sure to cover the dough with plastic wrap while it rises.  Once it has risen, punch dough down. Turn onto lightly floured surface; shape into 1in. balls and dip balls into melted butter and place evenly into a bunt pan. Drizzle with remaining butter. Cover and let rise for around 45 min. or until doubled in size. (I do this in the oven the same as before) Bake at 350 degrees for 30-35 minutes or until golden brown. Let cool of 5 min. and turn over on a serving platter. Best when served warm!

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