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Cobble Bread

By: Bernice Knutson  
"To make this tender coffee cake, Bernice Knutson of Soldier, Iowa dips balls of dough into cinnamon and sugar, then places them in a fluted tube pan. 'I pour chopped walnuts in the pan first. They add a nice crunch,' she notes."

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Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 1 cup warm milk (110 to 115 degrees F)
  • 1/2 cup butter, softened, divided
  • 1 2/3 cups sugar, divided
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons milk

Directions

  1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, 1/4 cup butter, 1 cup sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a firm 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 almost doubled, about 1-1/2 hours.
  2. Melt remaining butter; pour into a greased 10-in. fluted tube pan. Sprinkle walnuts over bottom of pan. Combine cinnamon and remaining sugar; sprinkle 1/4 cup over nuts.
  3. Punch dough down. Divide into six portions; divide each portion into eight pieces. Roll each piece into a b all; dip in remaining cinnamon-sugar. Place in prepared pan. Sprinkle remaining cinnamon-sugar over top. Cover and let rise until almost doubled, about 45 minutes.
  4. Bake at 350 degrees F for 40-45 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Combine glaze ingredients; drizzle over bread.
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