Corn Bubble Bread
What's the difference between bubble bread and monkey bread? They're made the same way but monkey bread is sweet(ish), made with brown sugar and raisins. This is a unique corn bread and a unique bubble bread. Use a dough hook for mixing and for kneading. Set your mixer to medium high to high, depending on the strength of your machine. This needs to come out elastic and stretchy. I used fresh yeast in this recipe and it worked like a charm.
6 cups of bread flour, AP is OK.
1 cup of cornmeal, I used white
2 tablespoons of sugar
1 tablespoon of salt
1 1/2 ounce of fresh yeast
1 1/2 cup of water
3/4 cup of milk
3 tablespoons of olive oil
6 oz of butter melted
I used two well greased loaf pans to make this bread. You can use any pan that will fit the little balls you are making. For example, a tube pan or a coffee can. Grease the loaf pan well with butter.
Mix all the dry ingredients together. Heat the water and milk and oil to a medium heat in the microwave. I needed the liquid for about 1 minute. Then add to the dry mixture and mix. Knead for 8 minutes once you get a non-sticky mass. You may have to add a little more cornmeal, about 1/4 cup.
Cover and let rest in the bowl for 1/2 hour. Then divide into 32 or so even pieces. I divide it in 1/2 and then divide each piece until I get 32. if some of the pieces look extra large, divide them again. Roll the pieces into a ball shape with your palm.
Line the loaf pan with some of the larger piece, do not worry about filling in gaps. They'll fill in by themselves. Brush the top of the pieces. Brush each of the little balls with butter and put into the loaf pans. Try to divide evenly.
Cover and let rest in the loaf pans for 1-2 hours. I put it in the freezer first for a 1/2 hour and then refrigerate for another 1/2 hour. That works just great.
Preheat your oven to 375F. While the oven is preheating, take the loaf pans out of the refrigerator and let warm for 20 minute. I put the loaf pan on the stove above the preheating oven. Cover the top of the balls with butter and put into the oven for 55 minutes.
Take out of the oven and brush the tops of the bread with butter.
Carefully take out of the loaf pan and let rest 30 minutes on a wire rack. You can serve this on a nice plate or in a large bread basket. Your diners can pull each bubble off the bread. The corn gives this a sweet taste. A fun bread to make.
When this goes stale, it makes wonderful dog biscuits.