Bubble Bread

Fran Chisum

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/4 cup warm water
  • 1 package dry yeast
  • 3/4 cup milk (scald, let cool)
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 egg
  • 1/4 cup oil
  • 3 1/4 to 3 1/2 cup flour

Dissolve yeast in warm water with 1 teaspoon sugar for 5 minutes. Add remaining ingredients using half the flour. Stir until smooth. Add enough flour to handle easily. Turn out on floured board and knead until smooth. Round into oiled bowl and let rise until double in size (1 to 1 1/2 hours). Punch down. Melt 1 stick margarine. Set aside.


  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 or 2 tsp cinnamon, as desired
  • 3/4 cup pecans, chopped (if desired)

Pinch off dough into balls about walnut size. Dip into margarine and roll in sugar mixture. Place in layers in heavy bundt pan and let rise for 1 hour. Bake at 350 degrees for 30 to 40 minutes. Cool 4 to 5 minutes and turn out on serving plate. Enjoy!

This was a favorite at couple Sunday School class socials 1975 to 1985.

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