Buttery Bubble Bread

SUBMITTED BY: Pat Stevens

"Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat 'monkey bread', baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. -Pat Stevens, Granbury, Texas"

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PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 teaspoon salt
4 cups all-purpose flour, divided
6 tablespoons butter or margarine, melted

DIRECTIONS

In a large mixing 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, about 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 degrees F for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.