Lemonbubblebread Recipes

LEMON BUBBLE BREAD

Steps:

• In large mixing bowl soak yeast with the 1 tsp sugar in the lukewarm water for 10 minutes.
• Scald milk; remove from heat and add salt, butter (first amount) and 1/2 cup sugar.
• Stir well and cool to lukewarm.
• Sift and measure flour.
• Add lukewarm milk mixture to risen yeast liquid along with 2 cups of the flour.
• Beat well, add eggs and beat well again.
• Add 3 1/2 cups more flour and beat as well as you can.
• Reserve remaining 1/2 cup flour for flouring the board later.
• Cover and let rise in a warm place for 1 hour or until double in bulk.
• Mix together in a small bowl, remaining 3/4 cup sugar, grated rind and mace.
• Punch down dough, turn out onto floured board and knead 100 times.
• Divide in half.
• Shape each half into an 18 inch long rope and cut into 18 pieces (to make 36 pieces total).
• Generously butter a large bundt pan.
• Shape pieces of dough into round smooth balls.
• Place in bottom of pan in rings.
• Before starting the next layer, brush each layer generously with melted butter and sprinkle with some of the sugar-rind mixture.
• End with melted butter and sugar- rind mixture.
• Let rise until above rim of pan.
• Bake in preheated 350F degree oven for 35-40 minutes.
• Watch to make sure top doesn't get brown too quikly.
• Cover with foil if necessary.
• Cool for 5 minutes.
• Loosen sides with a long knife and lift out of pan.