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. Place dough balls in staggered layers in the pan, sprinkling with raisins and nuts at intervals. If there is any butter left, drizzle that over the top.

Bake the bubble bread in a 350° oven for 45 minutes, and then brush the top with

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BUBBLE HEAD BREAD

Ingredients:

1-cup Warm milk (makes sure it is not hot)
?-cup Oil
1?-cup Sugar
1-teaspoon Salt
2-packs Dry yeast
2-large Eggs, well beaten
4 to 4? cups Flour, all purpose
?-cup Butter, melted
1-cup Brown sugar
1-tablespoon Cinnamon
?-cup White raisins, soaked until soft
?-cup Pecans, chopped

Instructions:

Combine milk, oil, and salt. Cool to lukewarm then stir in yeast and beaten eggs. Add flour and mix to a soft dough. Turn out on floured surface, knead until smooth and elastic, and does not stick to fingers when pinched. Place in a greased bowl, cover, and let rise in a warm place until doubled in size. Punch down and form dough into small balls about the size of a walnut. Mix the white and brown sugar and the cinnamon. Roll each walnut of dough in melted butter, then in sugar and cinnamon mixture. Grease and flour an Angel Food cake pan. Place dough balls in staggered layers in the pan, sprinkling with raisins and nuts at intervals. If there is any butter left, drizzle that over the top.

Bake the bubble bread in a 350° oven for 45 minutes, and then brush the top with m

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r> ?-cup Butter, melted
1-cup Brown sugar
1-tablespoon Cinnamon
?-cup White raisins, soaked until soft
?-cup Pecans, chopped

Instructions:

Bake the bubble bread in a 350° oven for 45 minutes, and then brush the top with

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st and beaten eggs. Add flour and mix to a soft dough. Turn out on floured surface, knead until smooth and elastic, and does not stick to fingers when pinched. Place in a greased bowl, cover, and let rise in a warm place until doubled in size. Punch down and form dough into small balls about the size of a walnut. Mix the white and brown sugar and the cinnamon. Roll each walnut of dough in melted butter, then in sugar and cinnamon mixture. Grease and flour an Angel Food cake pan. Place dough balls in staggered layers in the pan, sprinkling with raisins and nuts at intervals. If there is any butter left, drizzle that over the top.

Bake the bubble bread in a 350° oven for 45 minutes, and then brush the top with

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e. Punch down and form dough into small balls about the size of a walnut. Mix the white and brown sugar and the cinnamon. Roll each walnut of dough in melted butter, then in sugar and cinnamon mixture. Grease and flour an Angel Food cake pan. Place dough balls in staggered layers in the pan, sprinkling with raisins and nuts at intervals. If there is any butter left, drizzle that over the top.

Bake the bubble bread in a 350° oven for 45 minutes, and then brush the top with

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. Place dough balls in staggered layers in the pan, sprinkling with raisins and nuts at intervals. If there is any butter left, drizzle that over the top.

Bake the bubble bread in a 350° oven for 45 minutes, and then brush the top with melted butter after turning out of the pan.

Serves 8

This is just one of many delicious recipes you will find at www.cristiescookin.com. Be sure and submit your favorite recipe of the month and you could win a "Gotcha Covered" apron from Cristies Cookin.

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This is the story of a friend of mine who decided to handle the project management of her bathroom remodel all by herself. She is a teacher and is well organised. She also has more time to be at home than most of us so she was well placed to handle the project, or so she thought…

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