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Cobble Bread

Cobble Bread

"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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Ingredients

1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  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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Reviews

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I made this with my five year old granddaughter-what fun! The balls don't have to be perfectly round or all the same size so it worked out well. It had been mixed and had risen for five minute...

This was good, but not a hit with everyone in our house. They prefer the monkey bread with the pudding added. I skipped the glaze since I didn't think it needed to be any sweeter. I did like ...

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