I originally got this recipe from an old Taste of Home magazine, and since the other two pull-apart bread recipes I’ve posted have been so popular, I thought I’d share this one too.
Like the others, this isn’t particularly nutritious, but it is really tasty, especially if you use real butter to make it. Though it is similar to the Pull-Apart Garlic Bread, the dough for this is much richer, due to the use of butter, sugar and an egg. I’ve reduced the amount of fat called for in the original recipe, and if you prefer, you can also use less sugar than is called for.
Here’s how to make this delightfully buttery bread.
Dissolve the yeast in the warm water.
Add the sugar, butter, egg, salt, and a cup of the flour, and mix until combined.
Add enough of the remaining flour to make a soft dough.
Turn out onto a floured surface, and knead for 5-8 minutes, or until smooth and elastic.
Cover with a wet tea towel, and let the dough rise for an hour. Punch it down, and divide it into 1 1/2 inch pieces (I divide mine into 48 pieces). Roll each into a ball.
Dip each ball into melted butter, and place into a greased tube pan. Drizzle any remaining butter over top.
Cover the pan with the wet tea towel, and let the dough rise 30-45 minutes, or until doubled.
Bake at 350 degrees for 30-35 minutes, or until the top is lightly browned.
Let the bread cool in the pan for a few minutes, and then turn it out onto a plate or serving platter.
The bread is at its best when warm from the oven, but it’s quite good leftover as well.
Buttery Bubble Bread
1 package (2 1/2 teaspoons) active dry yeast
1 1/4 cups warm water (110-115 degrees F)
1/2 cup sugar
1/4 cup melted and cooled butter (or vegetable oil)
1/2 teaspoon salt
4 to 4 1/2 cups all-purpose flour
6 tablespoons butter, melted
In a large mixing bowl, dissolve the yeast in the warm water. Add the sugar, butter, egg, salt, and 1 cup of the flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto floured surface, and knead until smooth and elastic, about 5 minutes. Place in bowl, cover with a wet tea towel, and let rise for 1 hour, or until doubled.
Punch dough down. Turn out onto a lightly floured surface and divide dough into 1 1/2 inch balls. Dip the balls into the 6 tablespoons of melted butter, and layer in a greased 9-inch tube pan. Drizzle with remaining melted butter. Cover and let rise in a warm place until double, about 45 minutes.
Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm.