Corn Bubble Bread

1. 1

   In a large mixing bowl, blend 2 cups flour, sugar, salt, cornmeal and yeast.

2. 2

   Combine water, milk and shortening.

3. 3

   Heat to lukewarm.

4. 4

   Pour into dry ingredients and blend.

5. 5

   Continue adding flour until dough is moderately stiff.

6. 6

   Turn onto floured surface. Knead dough until smooth and elastic, about 8 minutes.

7. 7

   Place in greased bowl to rise until double.

8. 8

   Punch down.

9. 9

   Divide the dough into 32 small pieces.

10. 10

    (The easiest way is to divide it with a knife successively into 2-4-8-16-32 pieces.)

11. 11

    Roll the pieces into balls.

12. 12

    Place half the balls in the bottom of a well-greased tube cake pan (angel food cake pan).

13. 13

    The pieces will not necessarily touch.

14. 14

    Brush with half of melted butter.

15. 15

    Place remaining pieces in a layer on top of first layer.

16. 16

    Brush with remaining melted butter.

17. 17

    Let rise until double.

18. 18

    Bake at 375u00b0 for 55 to 60 minutes.

19. 19

    Turn out of pan and tap bottom crust.

20. 20

    If it sounds hollow, it's done.

21. 21

    If not, return to oven a few more minutes. Cool on rack.

* Per serving · 4 servings · Values may vary.

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