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Lemon Bubble Bread

This recipe won 1st prize at the 2008 Deschutes County Fair.


Scald milk and set aside to cool to lukewarm. Dissolve yeast in warm water until foamy in large mixer bowl. Add milk, butter, sour cream, eggs, lemon rind, salt, sugar, cinnamon and 4 cups flour. Beat until well blended. Add currants and remaining flour (two cups at a time) until mixture forms a soft dough that pulls away from the sides of the mixer. Turn dough out onto a lightly floured board and knead for 5 minutes. Place dough in a large greased bowl and cover with a cloth. Let rise until double in size—about 45 minutes.

Turn dough out onto lightly floured board and knead for 5 minutes. Preheat oven to 350 degrees. Form dough into one and one-half inch balls and arrange in a circle until bottom of the pan is covered. Make a second layer of balls. Cover and let rise for 15-20 minutes. Place pans in oven and bake for 35-45 minutes or until rolls are lightly brown and sound hollow when tapped. Makes two loaves (12 slices each).

Lemon Bubble Bread


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Products Used in this Recipe

Gluten Free
Active Dry Yeast

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Baking Aids
Sea Salt

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Baking Aids

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Unbleached White All Purpose Flour

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