Bubble Bread

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Bubble Bread

Bubble Bread in pan.

Bubble Bread is a rare treat!  Made from a simple sweet roll dough wrapped around a secret ingredient and then baked in muffin pans.  This recipe was given it’s name because after it is baked the “bubbles” are hollow.  It is a sweet, cinnamon, crunchy dessert or coffee-klatch bread.

Bubble Bread is an elderly cousin to the once popular Monkey Bread so popular in the late 1960s, it is more fun than a barrel of Monkey (Bread) though since it has a secret and Bubble Bread has been around since the 1930s! Want to find out how to create Bubble Bread?  Read on.

Ingredients:

1 recipe 60 Minute Sweet dough (Below)

1 cup granulated sugar

1 tbsp. cinnamon

16-18 large marshmallows (Now you know the secret!)

1 cube butter, melted

Directions:

Spray a medium sized muffin pan with non-stick cooking spray or butter well.

Roll dough on a lightly floured surface to 1/8 inch thickness.  Cut into 16-18, three inch circles using a biscuit cutter.  This is a semi-sticky dough so flour cutter well.

Arrange a dipping system using 2 bowls.  Bowl #1 will hold melted butter.  Combine sugar and cinnamon together in bowl #2.

Dip each marshmallow into melted butter, then into cinnamon mixture.  Wrap each marshmallow in one circle of dough.  Seal edges by pinching together well on the bottoms.  Dip into butter and cinnamon mixture.  Place in prepared muffin pans.

Place in a draft free warm spot to rise until doubled. Bake in preheated 375oF oven for 25 minutes or until nicely browned.

The sweet dough recipe is an old, old recipe from The Betty Crocker Picture Cookbook, circa 1950.  It is a versatile, quick and easy dough, best used for danish, cinnamon rolls and yeast coffeecakes.  This recipe was designed by Gladys Mason for Betty Crocker’s newest cookbook of that era.

60 Minute Sweet Dough

Heat to lukewarm in a sauce pan:

1/2 cup milk

Remove from heat and stir in:

1 tsp. salt

1 tbsp. sugar

Add to mixture:

1 pkg. dry yeast or 1 cake compressed yeast.   Stir until dissolved.

Stir in:

1 egg

2 tbsp. soft Crisco or butter

Directions:

Mix in (just enough to handle dough easily) 2- 2 1/2 cups sifted all-purpose flour.

Mix dough with a spoon until moderately stiff.  Turn out onto a floured surface, fold over several times until smooth.  (Do not over work dough)

Roll dough on a lightly floured surface to 1/8 inch thickness.  Cut into 16-18, three inch circles using a biscuit cutter.  This is a semi-sticky dough so flour cutter well.

Proceed with recipe directions above, to complete.

This is a unique recipe offering loads of fun for children who love to cook alongside Mom!  Its messy, sticky delicious fun!

 

 

 

 

 

 

 

 

 

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