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Bubble Loaf
Recipe By : The Book of Bread - Judith and Evan Jones
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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BREAD
1/2 cup milk -- warmed
2 tablespoons butter -- softened
1/4 cup sugar
1/2 teaspoon salt
1 envelope yeast
1/4 cup warm water
1 egg -- lightly beaten
3 cups flour
1/3 cup butter
Glaze
1/4 cup dark corn syrup
1 tablespoon butter
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
BREAD: mix milk, softened butter, sugar, and salt in large bowl;cool to
lukewarm.
Dissolve yeast in warm water in small bowl; stir into cooled mixture along
with egg.
Add 1 1/2 cups flour and beat hard. Mix in remaining flour - dough should
be soft but manageable. Turn onto lightly floured pastry cloth and knead
until elastic.
Shape dough into ball, place in butteed, warm, large bowl, then trun in
bowl to butter all sides. Cover with cloth and let rise in warm, dry spot,
away from drafts, 1 hour until doubled in bulk.
Punch dough down and let rest 10 minutes. Coat 9-inch tube pan with
nonstick cooking spray; set aside.
Pinch off bits of dough and roll into 1-inch balls. Dip in melted butter
and arrange in pan, spacing 1/4 inch apart. cover and let rise 45 to 50
minutes till doubled in bulk. Toward end of rising, preheat oven to 350°F.
GLAZE: Mix all ingredients. When loaf is fully risen, drizzle glaze
evenly over all.
Bake 40 to 45 minutes until golden brown and loaf sounds hollow when
tapped. Cool loaf in pan on wire rack 5 minutes, then invert on rack and
cool before serving.
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NOTES : VARIATION: Orange or Lemon bubble Loaf: prepare dough and shape
ito balls as directed. Do not dip in melted butter;omit glaze. Instead,
mix 1/3 cup sugar, 2 teaspoons finely grated orange or lemon zest, and 1/4
teaspoon each ground cinnamon and nutmeg. Arrange half the balls in a
9-inch tube pan and brush with 1 tablespoon melted butter. Sprinkle with
half of zest mixture. Add remaining balls, brush with 1 tablespoon melted
butter,and scatter remaing zest on top. Let rise and bake as directed,
reducing time by 5 minutes. Cool 5 minutes in pan on wire rack, invert on
rack, and cool before serving.
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