Buttery Bubble Bread Recipe
Buttery Bubble Bread Recipe photo by Taste of Home

Buttery Bubble Bread Recipe

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5 11 16
Publisher Photo
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
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES: 16 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Buttery Bubble Bread in Taste of Home April/May 2002, p31

Reviews for Buttery Bubble Bread

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 15, 2016

"Easy to make and tasty."

MY REVIEW
Reviewed Apr. 17, 2016

"I love this recipe, perfect for Sunday morning !"

MY REVIEW
Reviewed Mar. 23, 2016

"This sounds delicious and would Love to make for Easter.. Can I prep up to the baking point, and refrigerate a couple days without baking, and bring to room temp and bake on the day needed? Hope someone reasds and comments quick Thanks"

MY REVIEW
Reviewed Oct. 9, 2012

"Love this recipe, I've been making it for years! It is easy to halve and bake in a loaf pan. Also I only use 1/2-3/4 of the butter called for in the recipe. Delicious!"

MY REVIEW
Reviewed May. 25, 2012

"Nice texture, comes apart easily."

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