BUBBLE BREAD (DINNER BREAD)

By margiekyle

NOTE: SERVE BY LETTING EVERYONE BREAK OFF PIECES RATHER THAN CUTTING.

Ingredients

• 1 c SCALDED MILK
• 1/2 c SHORTENING
• 1/2 c SUGAR
• 1 ts SALT
• 2 pk YEAST
• 2 x EGGS, BEATEN
• 5 c FLOUR
• 1/2 c SUGAR
• 2 tb grated lemon rind
• 1/2 c MELTED MARGARINE

Preparation

Step 1

MIX MILK, SHORTENING, SALT AND 1/2 CUP SUGAR IN A BOWL. LET COOL TO LUKEWARM. SPRINKLE YEAST OVER THE MIXTURE. ADD EGGS AND 4 CUPS FLOUR. MIX INTO A SOFT DOUGH. ADD FLOUR TO KEEP FROM STICKING. TURN OUT ONTO FLOURED BOARD AND KNEAD FOR 8 TO 10 MINUTES. PLACE IN GREASED BOWL, TURNING ONCE, COVER AND LET STAND TILL DOUBLED. PUNCH DOWN AND LET SIT FOR 2 MINUTES. COMBINE REMAINING 1/2 CUPT SUGAR AND LEMON ZEST. BREAK DOUGH INTO WALNUT SIZED BALLS. ROLL IN MELTED MARGARINE. PLACE BALLS IN GREASED TUBE OR SPRINGFORM PAN. SPRINKLE FIRST AND SECOND LAYER WITH SUGAR/LEMON MIXTURE. LET RISE ABOUT 45 MINUTES. BAKE AT 350 DEGREES FOR 40 MINUTES.