*  Exported from  MasterCook  *

                               Bubble Loaf

Recipe By     : The Book of Bread - Judith and Evan Jones
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Bread:
     1/2  c             Milk -- warmed
   2      tb            Butter -- softened
     1/4  c             Sugar
     1/2  ts            Salt
   1      envelope      Yeast
     1/4  c             Water -- warm
   1                    Egg -- lightly beaten
   3      c             Flour
     1/3  c             Butter
                        Glaze:
     1/4  c             Dark corn syrup
   1      tb            Butter
   1      ts            Fresh lemon juice
     1/2  ts            Vanilla
                        Orange or Lemon Glaze:
     1/3  c             Sugar
   2      ts            Orange or lemon zest -- finely grated
     1/4  ts            Ground cinnamon
     1/4  ts            Ground nutmeg

Bread:

Mix milk, softened butter, sugar, and salt in large bowl; cool to
lukewarm.

Dissolve yeast in warm water in small bowl; stir into cooled mixture
along with egg.

Add 1 1/2 cups flour and beat hard. Mix in remaining flour - dough
should be soft but manageable. Turn onto lightly floured pastry cloth
and knead until elastic.

Shape dough into ball, place in butteed, warm, large bowl, then turn
in bowl to butter all sides. Cover with cloth and let rise in warm,
dry spot, away from drafts, 1 hour until doubled in bulk.

Punch dough down and let rest 10 minutes. Coat 9" tube pan with
nonstick cooking spray; set aside.

Pinch off bits of dough and roll into 1" balls. Dip in melted butter
and arrange in pan, spacing 1/4" apart. Cover and let rise 45 to 50
minutes until doubled in bulk. Toward end of rising, preheat oven to
350°F.

Glaze:

Mix all ingredients. When loaf is fully risen, drizzle glaze evenly
over all.

Bake 40 to 45 minutes until golden brown and loaf sounds hollow when
tapped. Cool loaf in pan on wire rack 5 minutes, then invert on rack
and cool before serving.

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Variation:

Orange or Lemon Bubble Loaf:

Prepare dough and shape into balls as directed.  Do not dip in melted
butter; omit glaze. Instead, make orange or lemon glaze. Arrange half
the balls in a 9" tube pan and brush with 1 tb melted butter.
Sprinkle with half of zest mixture.  Add remaining balls, brush with
1 tb melted butter, and scatter remaing zest on top. Let rise and
bake as directed, reducing time by 5 minutes. Cool 5 minutes in pan
on wire rack, invert on rack, and cool before serving.