BUBBLE BREAD

1 CUP MILK (SCALDED)                  2 CAKES YEAST
1/2 CUP SHORTENING                    2 BEATEN EGGS
1/2 CUP SUGAR                         4 1/2 CUPS FLOUR
1 TSP. SALT

Mix the above ingredients together and then cool to luke warm.  

Crumble into above mixture,  2 cakes of yeast.

Add 2 beaten eggs and about 4 1/2 cups flour.
Mix to soft dough and then turn out on floured board and 
knead until smooth and elastic and not sticky. 
Place in greased bowl and cover with a damp cloth.
Let rise until double in bulk.  Punch down and let rest
for 10 minutes.  

Melt l stick butter in small pan and set aside. 

Mix together 1 cup sugar, 1 tablespoon cinnamon, raisins or nuts.

Make small balls out of dough (walnut size).  Roll each one in butter
and then in sugar mixture.  Place in greased Angel Food cake pan in
staggered rows and layers until all your dough is used.  Let rise 
and then bake in 350 degree oven for about 45 minutes.  Turn out 
on plate or board.

Contributed by:  Jessie Waterman