| | Bubble Loaf 2 packages of yeast 1 cup of dark brown sugar, firmly packed
1/3 cup of warm water
1/2 cup of butter
2 teaspoons of salt
3/4 cup of milk
3 large eggs
1 egg yolk
5 - 5 1/2 cups of all purpose flour
1 cup of butter
1 cup of dark brown sugar firmly packed
1 cup of dark raisins
Garnish: Lemon slices |
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Combine the yeast, 1 cup of sugar and water in a large bowl, let it stand for 10 minutes. Melt 1/2 cup of butter in a saucepan, add salt and milk. Stir and heat until the milk is warmed. Add the butter mixture and stir. Add whole eggs and yolk, stir until thoroughly mixed. Stir in the flour, 1 cup at a time, until the mixture is stiff. Turn out onto a lightly floured board, knead for 10 minutes until elastic, adding more flour if necessary. Place in a buttered bowl and cover. Let it rise in a warm place until doubled, about 1 1/2 - 2 hours. Punch dough down and let rest for 10 minutes on floured surface. Melt 1 cup of butter with 1 cup of sugar and add raisins. Butter 10 inch tube pan. Roll dough into approximately 40 1 1/2 inch balls. Roll each ball into the brown sugar mixture. Coat heavily, then layer loosely in pan. Place the pan on baking sheet and pour the remaining butter mixture over the top of dough. Cover loosely, let it rise in a warm place until double in size, about 1 1/4 hours. Place the sheet and pan in a preheated 350ºF. and bake for 50 to 60 minutes. Before serving, garnish with lemon slices. Serve warm. |
