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Bubble Bread Wreath

"Every year, I bake about 20 of these yeasty wreaths to give as gifts to seniors in our area," notes Sylvia Petker from her Port Rowan, Ontario home. "I also make more for our family Christmas brunch. It's a cinch to serve since the bread pulls apart easily."

32 ServingsPrep: 45 min. + rising Bake: 30 min. + cooling

Ingredients

2 tablespoons active dry yeast
1 tablespoon plus 1/2 cup sugar, divided
1 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1-2/3 cups butter, softened, divided
2 eggs, beaten
1 tablespoon salt
8 cups all-purpose flour
1 cup chopped red and green candied cherries, divided
1-1/3 cups chopped pecans, divided
SYRUP:
1 cup light corn syrup
6 tablespoons butter, cubed
2 teaspoons vanilla extract

Directions

In a large bowl, dissolve yeast and 1 tablespoon sugar in water. Let
stand for 10 minutes. Add milk, 2/3 cup butter, eggs, salt and
remaining sugar. Stir in enough flour to form a soft dough. 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. Punch
dough down; shape into 1-1/2-in. balls. Divide half of the balls
between two greased 10-in. fluted tube pans. In each pan, arrange
1/4 cup cherries in spaces between balls; sprinkle with about 1/3

2 of 2

Bubble Bread Wreath (continued)

Directions (continued)

cup pecans. Melt the remaining butter; drizzle 1/4 cup over each
pan. Repeat the layers once. Cover and let rise until nearly
doubled, about 30 minutes. Bake at 350° for 30-35 minutes or
until golden brown.
Meanwhile, in a saucepan, heat syrup ingredients. Slowly drizzle over
warm loaves. Cool 10 minutes before inverting onto wire racks.
Yield: 2 loaves.

Editor's Note: For easiest removal, cool loaves in pans for only 10 minutes.

Nutrition Facts: 1 serving (1 each) equals 326 calories, 16 g fat (8 g saturated fat), 47 mg cholesterol, 368 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.