Universal Sweet Dough

4 1/2 cups all-purpose flour (approximately), divided
1/3 cup granulated sugar
4 1/2 tsp (2 envelopes) quick-rise instant yeast
1 tsp salt
3/4 cup milk
1/2 cup water
1/3 cup butter
2 eggs

In a large bowl, stir together 2 cups of the flour with the sugar, yeast and salt.

In a small saucepan or heatproof measuring cup, combine the milk, water and butter. Heat until it is just uncomfortably warm to the touch, then add to the flour mixture. Beat with an electric mixer (or by hand with a wooden spoon) until it forms a stringy, sticky gloppy batter. Add the eggs and then add the remaining flour 1/2 cup at a time, beating or stirring well until it becomes too difficult to stir. Now dump the dough out onto a well-floured surface and knead by hand for 6 to 8 minutes, sprinkling with additional flour to keep it from sticking to your hands or the table. (You might not have to use all the flour.) When the dough is no longer sticky, and feels like a damp earlobe when you pinch it, it's ready. Place it in an oiled bowl, turning it over to oil the top. Cover with plastic wrap and let rise until double - about 30 to 40 minutes.

Punch dough to deflate it. Knead it a few times, then shape. Now you're ready to bake it in an impressive way.

Note: I put the dough in the oven to rise on the Bread Proof setting and didn't cover with plastic wrap.

Bubble Bread

1/2 recipe Universal Sweet Dough
3/4 cup granulated sugar
1 1/2 tsp cinnamon
1/2 cup melted butter
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Prepare the Universal Sweet Dough and divide in half. Use one half for this recipe.

In a small bowl, stir together the cinnamon and sugar. Pour the melted butter into another small bowl.

Grease a 9-inch Bundt pan.

Pinch off pieces of dough, about 1 inch across and roll into small balls. One at a time, dunk each ball first in the melted butter, then roll in the cinnamon-sugar. Arrange in the Bundt pan. When you have one layer of dough balls, sprinkle on some of the raisins and nuts. Continue adding balls and sprinkling nuts and raisins, until all the dough is used up and arranged evenly in the baking pan. Cover and let rise until almost double - about 30 minutes.

Preheat oven to 375 F. Bake for 30 to 35 minutes, until golden brown. Invert pan and remove Bubble Bread to a rack to cool. Drizzle with Shiny Sugar Glaze. Makes one nifty Bubble Bread.

Note: I baked my bread for 30 minutes at 350 F. I could have removed it after 25 minutes.

Shiny Sugar Glaze

1 cup icing sugar
2 tbsp lemon juice or water

In a small bowl, stir together the icing sugar with the lemon juice - adding the liquid a little bit at a time, until smooth. Drizzle on Bubble Bread.

Makes 1 cup

Source: The Clueless Baker, 2001