Back to Cobble Bread

Print Options

 
 
 Print
Cobble Bread Recipe

Cobble Bread Recipe

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.
TOTAL TIME: Prep: 30 min. + rising Bake: 40 min. YIELD:10-12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Punch dough down. Divide into six portions; divide each portion into 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.
  • 4. 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.

Nutritional 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.