Bubble Bread From The Bubble Room Recipe 315

BUTTERY BUBBLE BREAD

Steps:

• 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. , Turn onto a floured surface; knead until smooth and elastic, 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., 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., Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.

BUBBLE BREAD

Steps:

• 1. Get out a Bundt pan (or angel food pan). If it is not Teflon coated, lightly grease the pan with cooking oil spray.
• 2. Melt the butter. As you make this, you may need to melt more butter so you have enough to cover the entire package of bread dough balls.
• 3. In a small bowl, mix the cinnamon and sugar. You may need more cinnamon and sugar if you run out before you get all the bread dough balls covered.
• 4. Take the FROZEN bread dough balls (rolls) out of the package, one at a time.
• 5. Roll each ball in the melted butter and then in the cinnamon/sugar mixture.
• 6. Place half the bread dough balls in the Bundt pan in a circular pattern.
• 7. On top of the first layer of bread dough balls, sprinkle half of the instant butterscotch pudding.
• 8. On top of the butterscotch pudding, sprinkle the brown sugar. You may need more brown sugar, depending on how much you put in the first time.
• 9. Repeat the process of rolling the dough balls in the melted butter, then the cinnamon/sugar mixture, and finally placing them on top of the first layer of dough balls.
• 10. Sprinkle the rest of the butterscotch pudding on top of the second layer of dough balls.
• 11. Sprinkle the rest of the brown sugar on top of the pudding, adding more as needed.
• 12. Cover the Bundt pan (or you may use an angel food pan) with wax paper, and let the pan sit in a warm place overnight.
• 13. The next morning, preheat the oven to 350 degrees F.
• 14. Remove the wax paper from the bread...it will look really funny and some of the bread dough balls may be hanging over the edge or even may have fallen on the counter. If that happens, just stick them back in as best you can.
• 15. Make sure you have the oven rack placed in the lower part of the oven so you have enough room to bake the bread as it will raise slightly from where it is.
• 16. Bake for 45 minutes. Note, keep an eye on the bread...if it starts to darken too much on the top, take a large sheet of aluminum foil, fold it in half and place over the top of the bread, so it doesn't burn.
• 17. Remove the bread from the oven and immediately turn onto a platter, so the sugar doesn't harden in the pan.
• 18. You may wish to spread a little butter on your Bubble Bread piece, but it's just as good without it.

MAPLE BUBBLE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside., Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture., Place 8 rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

BUBBLE BREAD FROM THE BUBBLE ROOM RECIPE - (3.1/5)

Steps:

• Split loaf of Italian bread lengthwise. Mix butter, blue cheese, mayo, pepper, Swiss cheese, and ½ cup of the Parmesan together in a bowl. Spread liberally on split loaf of Italian bread. Sprinkle remaining ¼ cup Parmesan cheese on top. Sprinkle with a bit of paprika and parsley for color. Broil until golden brown.