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.

LEMON BUBBLE BREAD

Steps:

• Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment.
• Heat milk, water, and 4 tablespoons butter in a medium saucepan over low heat until warm to the touch. Pour into the flour mixture; beat on low speed until just combined. Increase speed to medium; add eggs and beat for 2 minutes, scraping sides of the bowl occasionally. Gradually stir in up to 2 more cups flour, mixing until a soft dough forms.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Dough will be very sticky; use a scraper and add remaining flour only as needed. Shape dough into a ball and place in a large greased bowl; turn to coat. Cover with a towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
• Punch down dough starting from the center, then pushing in the edges. Transfer onto a lightly floured surface and cut dough in half. Cover with a bowl and let rest for 15 minutes.
• Meanwhile, combine remaining 1/2 cup sugar, lemon zest, and mace in a small bowl. Melt 2 tablespoons butter in a small pan. Grease a 10-inch fluted tube pan with cooking spray.
• Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Dip tops in melted butter and place half of balls in the tube pan; sprinkle with 1/2 of the lemon mixture. Repeat with remaining dough balls, butter, and lemon mixture. Cover with a towel; let rise in a warm place until doubled, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet.
• Bake in the preheated oven until bread is golden and sounds hollow when lightly tapped, about 35 minutes. Cool in the pan for 5 minutes; remove and let cool on a wire rack.