Buttery Bubble Bread

This is the easiest, most foolproof bread recipe I know. Even if you think there is no way you can make homemade bread, you can make this one! This bread is great to make for company, it looks very impressive coming out of the tube pan high and golden brown. I often halve the ingredients and bake it in a smaller loaf pan or two mini loaf pans instead.


Buttery Bubble Bread
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1 pkg. (1/4 oz) active dry yeast
1 cup warm water (110 to 115 degrees)
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 tsp. salt
4 to 4 1/2 cups all-purpose flour
6 tbsp. butter, melted

In a large mixing bowl, dissolve the yeast in warm water. Add sugar, shortening, egg, salt and 1 cup of flour. Using a mixer on medium speed, 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 over once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Tear off pieces of dough and shape to make 1 1/2 in. balls. Dip dough balls in butter and arrange evenly in a greased 9 in. tube pan (can also use bundt pan). Drizzle with remaining butter. Cover; let rise in a warm place until doubled, about 45 minutes.
Bake at 350 degrees for 30-35 minutes or until golden brown. Allow bread to cool for five minutes before inverting onto a serving platter. Serve warm. Makes 1 loaf of bread, 8-12 servings.