Prep Time is 40 minutes
Cook Bake Time is 35 minutes
Makes 1 bubble ring bread as a loaf in the round
Ingredients
4 1/4 cups cake and pastry flour
1 package of dry active yeast
1 1/2 cups 2% milk warmed to 120 degrees Fahrenheit
1/4 cup warm water that is at a tepid temperature of 125 degrees Fahrenheit
1/2 cup unsalted butter, softened
1 large egg, stand
3/4 teaspoon kosher salt
*make sweet by adding fine granulated white sugar as a dry ingredient in an amount that is to your liking if you’d like the sweet form start now
*make sweet later on by adding jam, jelly, or fruit preserves as a choose your own filling, or you may want to select a choice topping poured over of syrup or sweet sherry
*make savory later on by adding cooked all the way through pork sausage as a choose your own filling, or you may want to use prepared gravy as a pour over on top after cooking and cooling
Preparation and Assembly and Cooking Baking Instructions
In a large size stainless steel mixing bowl, dissolve dry active yeast in warm water. Add in the warmed 2% milk and stir gently.
Melt the unsalted butter in saucepan. Add 1/4 cup of the measured out melted butter to the stainless steel large mixing boil you started out using earlier on. Add in stand egg, salt, optional fine white granulated sugar that is only for the sweet variety, and 3 cups cake and pastry flour. Beat with an electric mixer for 3 minutes on the medium speed setting 5 out of 10 or 5/10 groove on the side moving handle speed mixing adjustment knob. Remove from the electric mix and by hand, stir in the remainder of the cake and pastry flour and form into 2 dough balls, also by hand.
Knead the dough for 4 minutes. Avoid doing to much of the kneading. Place the kneaded dough in a separate clean and dry large stainless steel mixing bowl and not in the one you used earlier on as to do so may result in the dough sticking to the sides of the wet sides of the bowl. Cover the bowl with food safe plastic wrap and let rise for 1 hour and after this amount of time the dough starter should be twice or 2x the size you started out with.
Place the dough on a surface that has been lightly cake and pastry floured before hand. Turn the dough 4 times over and again.
Divide the dough into 16 roughly equal size pieces and flatten each to a depth of 3/4 of an inch high tall. Place any desired sweet filling or precooked savory extras in the middle of each flattened dough piece if you want or not to. Seal edges of dough together by folding them to meet each other and pinch pressing them together gently sealed shut. Using a coarse bristled pastry brush, coat each sealed and filled or not dough ball with the portioned remaining amount of melted butter.
Place 8 filled or not dough balls in the bottom of a vegetable shortening greased cake bundt style pan the kind with wavy ridge inlays. Place the other 8 balls on top of the first 8 of them. Cover with food safe plastic wrap while everything is in the pan and let rise for 40 minutes and preheat the oven to 350 degrees Fahrenheit in the meantime.
Bake for 35 minutes at this oven temperature until golden brown. Cool for 25 minutes and then turn the pan upside down and flip the cooked and partially cooled a bit bubble ring bread loaf out of the pan and onto a wire cooling rack and let the bubble ring bread loaf cool completely for 1 hour. Transfer to an airtight container and refrigerate if perishable or wrap tightly in any food safe wrap of your choice per preference and personal style too and then serve it warmed or heated as a side dish or main course or dessert pullapart as a nice to see you greet you meet you friends and family option.