*  Exported from  MasterCook  *
                                Bubble Loaf
 Recipe By     : The Book of Bread - Judith and Evan Jones
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           milk -- warmed
    2      tablespoons   butter -- softened
      1/4  cup           sugar
      1/2  teaspoon      salt
    1      envelope      yeast
      1/4  cup           warm water
    1                    egg -- lightly beaten
    3      cups          flour
      1/3  cup           butter
      1/4  cup           dark corn syrup
    1      tablespoon    butter
    1      teaspoon      fresh lemon juice
      1/2  teaspoon      vanilla
 BREAD: mix milk, softened butter, sugar, and salt in large bowl;cool to
 Dissolve yeast in warm water in small bowl; stir into cooled mixture along
 with egg.
 Add 1 1/2 cups flour and beat hard.  Mix in remaining flour - dough should
 be soft but manageable.  Turn onto lightly floured pastry cloth and knead
 until elastic.
 Shape dough into ball, place in butteed, warm, large bowl, then trun in
 bowl to butter all sides.  Cover with cloth and let rise in warm, dry spot,
 away from drafts, 1 hour until doubled in bulk.
 Punch dough down and let rest 10 minutes.  Coat 9-inch tube pan with
 nonstick cooking spray; set aside.
 Pinch off bits of dough and roll into 1-inch balls.  Dip in melted butter
 and arrange in pan, spacing 1/4 inch apart.  cover and let rise 45 to 50
 minutes till doubled in bulk.  Toward end of rising, preheat oven to 350°F.
 GLAZE:  Mix all ingredients.  When loaf is fully risen, drizzle glaze
 evenly over all.
 Bake 40 to 45 minutes until golden brown and loaf sounds hollow when
 tapped.  Cool loaf in pan on wire rack 5 minutes, then invert on rack and
 cool before serving.
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 NOTES : VARIATION:  Orange or Lemon bubble Loaf:  prepare dough and shape
 ito balls as directed.  Do not dip in melted butter;omit glaze.  Instead,
 mix 1/3 cup sugar, 2 teaspoons finely grated orange or lemon zest, and 1/4
 teaspoon each ground cinnamon and nutmeg.  Arrange half the balls in a
 9-inch tube pan and brush with 1 tablespoon melted butter.  Sprinkle with
 half of zest mixture.  Add remaining balls, brush with 1 tablespoon melted
 butter,and scatter remaing zest on top.  Let rise and bake as directed,
 reducing time by 5 minutes.  Cool 5 minutes in pan on wire rack, invert on
 rack, and cool before serving.