2 cakes yeast (dry will do)
2 tbsp. lukewarm water
1/4 c. sugar
1/4 c. buttermilk
1 c. milk, heated and cooled to lukewarm
1 tsp. salt
2 eggs, beaten
4 c. flour
1/4 c. melted and cooled butter
Heat milk and add sugar, butter, and salt. Mix well. Cool to lukewarm. Put yeast in large bowl, sprinkle warm water on top and dissolve. Add lukewarm milk mixture. Add eggs and 1/2 flour. Beat well. Add the remaining flour and work until smooth. Cover and let raise until doubled. On floured board knead and divide into cubes about 2 inches. Dip each in butter. Put in greased tube or Bundt pan, pressing each down gently. Fill bottom of pan. Let raise until doubled. Bake 30 to 40 minutes at 375 degrees. Cool and serve.
1 loaf white bread dough (home made or frozen,thawed)
1 1/2 cups sugar
1 tablespoon cinnamon
1/2 cup butter or margarine, melted
1 cup raisins (optional) or walnuts (optional)
confectioners sugar frosting (optional)
Place cinnamon and Sugar in a Lg.
ziplock bag,mix well.
Break off walnut size portions of dough, roll in ball.
Place in ziplock bag shake well to coat.
Toss pieces into a 6cup bundt pan, with raisins or walnuts (if desired).
Combine remaining sugar, cinnamon mix with melted butter.
pour over bread.
bake in 350 degree oven, 30 to 35 min.
**No need to let it sit and raise**.
Remove allow to sit 10 min.
invert on serving plate.
frost with icing (if desired.).
* 4 (10 count) cans biscuits
* 1 cup butter, melted
* 1 1/2 cups sugar
* 3 Tablespoons cinnamon
* Nuts (optional)
* Bundt pan
Preheat oven to 350 degrees. Cut biscuits into fourths. Mix cinnamon and sugar. Shake biscuit pieces in cinnamon/sugar mixture (Ziploc bag works well). Pour 1/2 melted butter in Bundt pan. Layer bread and nuts alternately. Pour remaining cinnamon/sugar over top and add rest of melted butter. Bake 45 minutes. Cool slightly before removing from pan. (This is fun to make with children. They love to “pinch” off pieces of the finished product.)