Bubble Bread - sugar

Method

• ABOUT 4 HOURS BEFORE SERVING OR UP TO 2 DAYS AHEAD: In large bowl, combine sugar, salt, yeast and 2 cups flour.
• In 1 quart saucepan over low heat, heat water and 3 T.
• margarine or butter until very warm (120 130 butter does not need to melt completely) With mixer at low speed, gradually beat liquid into dry ingredients just until blended.
• Increase speed to medium; beat 2 minutes, occasionally scraping sides of bowl with rubber spatula.
• Beat in 3/4 cup flour to make a thick batter continue beating 2 minutes, scraping bowl often.
• With wooden spoon, stir in 2 1/2 cups flour to make a soft dough.
• Turn dough onto well floured board and knead until smooth and elastic, about 10 minutes, working in more flour while kneading (about 3/4 cup).
• Shape dough into a ball and place in a greased bowl, turning so that the top is oiled.
• Cover and let rise in a warm place for about 1 hour until doubled.
• (Dough is doubled when 2 fingers, pressed lightly into dough, leave a dent) Punch down dough and turn onto lightly floured surface.
• Cover dough with bowl and let rest for 15 minutes for easier handling.
• Meanwhile, in small skillet over medium heat, melt 4 T.
• butter.
• Set aside.
• Grease 10 inch tube pan.
• Cut dough in half; cut each half into 16 pieces.
• Shape each piece into a ball by tucking the ends under.
• Place half of balls in tube pan brush with half of melted butter, sprinkle with half of herbs (optional-- my family does not like the thyme version).
• Repeat with remaining dough, butter and herbs.
• Cover with towel and let rise until doubled about 1 hour.
• Preheat oven to 350 degrees.
• Bake 30 35 minutes until loaf sounds hollow when tapped lightly with the finger.
• Cool loaf in pan on wire rack ten minutes.
• Remove loaf from pan and serve warm.
• Or, cool loaf and wrap in foil heat for 10-15 minutes before serving.