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Buttery Bubble Bread

Buttery Bubble Bread
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
16 ServingsPrep: 25 min. + rising Bake: 30 min.

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 egg
  • 1/2 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour, divided
  • 6 tablespoons butter, melted

Directions

  • 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.
  • 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. 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.
  • Bake at 350° for 30-35 minutes or until golden brown. Cool for 5
  • minutes before inverting onto a serving platter. Serve warm. Yield:
  • 1 loaf (16 slices).
© Taste of Home 2013

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Buttery Bubble Bread (continued)

Nutrition Facts: 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.
© Taste of Home 2013