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Cobble Bread

To make this tender coffee cake, Bernice Knutson of Soldier, Iowa dips balls of dough into cinnamon and sugar, then places them in a fluted tube pan. "I pour chopped walnuts in the pan first. They add a nice crunch," she notes.

10-12 ServingsPrep: 30 min. + rising Bake: 40 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, softened, divided
1-2/3 cups sugar, divided
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
GLAZE:
1 cup confectioners' sugar
3 to 5 tablespoons milk

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup
butter, 1 cup sugar, salt and 3 cups flour; beat until smooth. Stir
in enough remaining flour to form a firm 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 almost doubled, about 1-1/2 hours.
Melt remaining butter; pour into a greased 10-in. fluted tube pan.
Sprinkle walnuts over bottom of pan. Combine cinnamon and remaining
sugar; sprinkle 1/4 cup over nuts.
Punch dough down. Divide into six portions; divide each portion into

2 of 2

Cobble Bread (continued)

Directions (continued)

eight pieces. Roll each piece into a ball; dip in remaining
cinnamon-sugar. Place in prepared pan. Sprinkle remaining
cinnamon-sugar over top. Cover and let rise until almost doubled,
about 45 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Cool for 5
minutes before inverting onto a serving plate. Combine glaze
ingredients; drizzle over bread. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 piece) equals 433 calories, 12 g fat (5 g saturated fat), 24 mg cholesterol, 287 mg sodium, 76 g carbohydrate, 2 g fiber, 7 g protein.